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COPYRIGHT DEPOSIT. 



"Dame Curtsey's" Book of 
Candy Making 



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A. C. McCLTJRG & CO., Publishers 
Chicago 



"Dame Curtsey's" Book of 
Candy Making 



By 

Ellye Howell Glover 

Author of "Dame Curtsey V* Book of Party Pastimes, etc. 




Chicago 

A. C. McClurg & Co. 

1913 



Copyright 
A. C. McClurg & Co. 
1913 



Published October, 1913 



W. F. HALL PRINTING COMPANY, CHICAGO 



© Ul. M 3 O 4 0 7 £ 



FOREWORD 



HE WORD candy is a universal one, although 



English children say "sweets," "sugar plums/' and 



"lolly pops" ; they make "toffee" out of our "taffy" 
and there are no plums in the sugar — but they all know 
what "candy" means. In France, the children ask for 
"bonbons," meaning "goodies," and they also call "sugar 
plums" "dragees," derived, so it is said, from Dragatus, 
who was a famous candy maker in ancient Rome. With 
all its variations of name every one, old and young, 
rich and poor, likes candy, some very much and some 
very little, and this book has been compiled to assist the 
housewife, the college girl and the very inexperienced 
person in concocting just the right sweet for the occa- 
sion when candy is necessary. It is not a scientific 
treatise, but the rules are all practical and if followed 
exactly will give pleasing results. 

The courtesy of The Pilgrim Press is acknowledged 
for permission to use the recipe for "Turkish Delight," 
taken from The Peasantry of Palestine. 

There is much profit in candy making and the recipes 
herein are both simple and elaborate, and may assist some 
one to make a comfortable living. 




CONTENTS 

PAGE 

I The Gentle Art of Candy Making n 

II Fondant 15 

III Cooked Fondant Rules 19 

IV French Cream Fondant 25 

V A Variety of "Fudges" 33 

VI Caramels 51 

VII Pulled Candy, Brittles, Taffies 57 

VIII Kisses, Puffs, and Creamy Candies 74 

IX Glaced Nuts and Fruits 90 

X Popcorn Dainties, Stuffed Dates, Prunes, and 

Marsh mallows 98 

Index 107 



"Dame Curtsey's" Book of 
Candy Making 

I.— THE GENTLE ART OF CANDY 

MAKING 

THE making of candy may well be classed among 
the "fine" arts, for it is an accomplishment of 
which anyone may be proud. At a bazaar, con- 
fections that are home-made always find a ready sale, and 
many a woman is making her living, and a generous one, 
too, by manufacturing bonbons that are known to be pure. 

Children should not be denied "sweets," for in limited 
quantities, at the proper time, they have an accepted food 
value. 

It may be news to many that the word "candy" comes 
to us from the Orientals, who have used sweetmeats and 
sugar from the very remote ages. The Hindustan Khand 
and the Arabic quand, as well as words of similar sound 
in other eastern languages, signify "sugar/' and are 
traceable to the Sanskrit word Khanda, meaning a por- 
tion or piece. The definition of candy in its strictest 
sense limits it to "any confection having sugar as its 
basis, however prepared." The Turks were among the 
first candy makers in the world. They have unusual 



"Dame Curtsey's" Book of Candy Making 



ways of seasoning and unusual formulas. Much stress 
is laid upon mixing ingredients and there is a delicious- 
ness about some of their concoctions that is never equaled 
elsewhere. The famous Turkish paste is well known, 
and has honey for its basis with the most delicate rose 
flavoring. 

America is now the largest producer of candy in the 
world, although Germany and France are close seconds. 
The French word "Bonbon" is now commercialized and 
in use everywhere, likewise "confectionery," which comes 
from the Latin con fleer e, to compound, and really means 
all food preparations that have the nature of sweet meats 
or sugar as the chief ingredient. 

Druggists w 7 ere the sole makers and vendors of candy 
in Europe in those early days, and we find them on record 
in the year 1581 in Nuremburg, entering a protest against 
the encroachment upon their rights by other persons en- 
gaged in trade, in a resolution like this : 

May it please the Honorable Council to lend ear to our 
complaints and in conformity therewith to see fit, in such a man- 
ner to protect our interests, that henceforth we shall not be 
unduly oppressed by the physicians, and that each of us shall 
be enabled to enjoy the just results of his labors. The following, 
Honorable Sirs, forms the substance of our complaint; 

1. The sale of all confections, formerly dispensed by us, has 
now fallen into the hands of the sugar dealer 

So it is quite natural that the druggists of today carry 
a side line of candies. After the novice has experimented 
a few times it will be an easy matter to succeed, for with 

12 



"Dame Curtsey's" Book of Candy Making 



candy making, as with everything else, "practice makes 
perfect." 

There are these rules to follow : first, a clear day, rain 
and dampness affect the sugar and the boiling, the same 
as in jelly making, and the most difficult thing is the boil- 
ing, but it is no harder than learning to bake properly. 
A thermometer will be found of use if one has any idea 
of going into business and it is a sure aid to the amateur 
as well as to the professional. All measurements should 
be level, and if cream of tartar is used, it must be freshly 
sifted. Three pounds of sugar is sufficient to manage at 
once, and it is better to make several times than to try 
to double the recipe. Ice water should be used in making 
the tests. 

The following utensils help facilitate the work: a 
spatula such as druggists use, or a well-worn case knife 
with the blade keen and thin; a kettle of copper or un- 
broken graniteware, and a candying pan, made of block 
tin, measuring about 14x8 inches and 2 inches deep. 
Have a funnel-like tube in one of the corners. A marble 
slab is a great help and one may be found on some dis- 
carded bureau or washstand of the olden days ; this will 
serve the purpose. A candy hook may be made at the 
blacksmith's and should not cost over a quarter ; any iron 
hook will do if it is not painted or varnished. It must 
always be kept greased so it will not rust. A wooden or 
aluminum spoon is best for stirring. 

Recipes usually tell to what degree the syrup should be 
boiled, and it is well to remember that after boiling begins 

13 



"Dame Curtsey's" Book of Candy Making 



not to stir or the sugar will be apt to "gram/' Dip the 
spoon into the liquid and let it drop, watching to see if 
it spins a thread; this is called the first degree, and if a 
thermometer is used it should register 220 degrees. Next 
comes the "soft ball" stage and is found by having a cup 
of ice water, dropping in a bit of the syrup and if it can 
be worked into a soft ball with the thumb and finger it 
is ready to come off and the thermometer should register 
240. The "hard ball" test is made the same way, with 
the thermometer at 252. Just the plain "crack" state is 
when the ball cracks under the fingers, going right back 
to the "hard ball" consistency (thermometer 260 0 ) ; and 
the "hard crack" is when the syrup is very brittle and does 
not stick to the teeth, thermometer is 290. When making 
taffy, it is a good scheme to grease the kettle with butter 
around the top and the molasses will not boil over that 
point. A lid should be placed under the candy when it 
is nearly done to prevent scorching. 

A gift of home-made candy is always acceptable, and 
may be given at Christmas and on birthdays when noth- 
ing else will do. 

The little frill paper cases for bonbons which give a 
finished, trim appearance to a box of confectionery, can 
be purchased for a cent or two a dozen. Paraffine paper 
should be used to line whatever receptacle the candy is 
put in, and a little practice will enable the home manu- 
facturer to fold caramels neatly in little squares of it. 



14 



II. — FONDANT 



FONDANT is the basis of all cream candies, and 
once having mastered the art of making it, all the 
combinations will be plain sailing. In making 
chocolate creams, the fondant must be moulded into the 
desired shape and allowed to stand several hours, or even 
over night, before dipping. Chopped nuts and fruits may 
be added to the cream and a great variety of candies be 
made up from one batch of fondant. 

For dipping always use the unsweetened chocolate, 
and if a rich bitter flavor is desired just melt the plain 
chocolate in a porcelain bowl over a boiling tea kettle and 
dip the creams in with a two-tined fork when the liquid 
state is reached. Lay them on sheets of brown paper if 
paraffine or waxed paper is not at hand. They will peel 
right off of the brown paper. 

If a milder or sweet coating is desired take one-half 
a pound of fondant in a double boiler, add two squares 
of sweet chocolate and three tablespoons of hot water, 
stir until well mixed, then remove to the table and dip 
the cream. As this hardens or thickens, it may be re- 
heated and a very little hot water added, about one table- 
spoonful. 

Chocolate, just for dipping, may be purchased in bulk 
form. Coloring and flavoring should not be added to 
fondant until it is ready to make up. 

15 



<% Dame Curtsey's" Book of Candy Making 



How To Make Fondant 

2 cups of granulated sugar. 

teaspoon of cream of tartar. 
I cup of boiling water. 



Let the ingredients stand in an agate or porcelain 
lined kettle for ten minutes, stir so that the sugar will 
dissolve and let it come slowly to a boil. Wipe all granu- 
lations carefully from the side of the kettle with a clean 
white cloth or a sponge kept for this purpose. Counting 
from the time active boiling begins it should take just 
six minutes to bring the "soft" ball stage. Pour on a 
buttered dish or marble slab and let it stand until you 
can bear your finger in it. Stir with a wooden spoon with 
a circular motion until the mixture is a creamy white 
mass. Pour onto a moulding board sprinkled with con- 
fectioners' sugar and knead until perfectly smooth. Place 
in a bowl covered with a damp cloth and set in a cool, 
dry place for four hours. It is then ready for use. It 
will keep for several days. 

If, by any chance, the mixture becomes a hard, granu- 
lated mass, too stiff to knead, add a half a cup of hot 
water and boil over again; if the fondant should turn 
out too soft to work, it has not cooked long enough and 
must be boiled once more. 

When just right, the fondant should look like lard, 
which can be cut with a knife and should melt in the 
mouth leaving absolutely no grain. 

16 



"Dame Curtsey's" Book of Candy Making 



Fondant No. 2 

2 cups fine granulated sugar. 
Yz cup boiling water. 
% teaspoon cream of tartar. 
yi teaspoon of glycerin. 

Use a new granite boiler. Stir, and bring to the 
boiling point. Boil rapidly, without stirring, until 
a jelly-like ball is formed in cold water. Pour into 
a bowl, cool slightly, then stir and beat until white 
and creamy. Turn on a platter, and knead, until smooth. 
Return to bowl, cover with paraffine paper, and let stand 
twenty-four hours. Heat until melted in a dish placed in 
a saucepan containing boiling water. Flavor and color as 
desired. Fondant may be used for dipping small cakes, 
frosting larger ones, or making bonbons. 



Fondant No. 3 

i lb. XXXX sugar. 
Y?. cup water. 

Boil the sugar until the syrup will spin a heavy thread 
when dropped into cold water. Carefully pour it out on 
a large platter. When cool enough to bear your finger in 
it stir the mixture rapidly until it is soft, white and 
creamy. Dust your bread board with XXXX sugar, turn 
the mixture on it, and knead it as you would biscuit- 

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"Dame Curtsey's" Book of Candy Making 



dough until it is very soft and smooth. It is now ready 
for use. 

Fondant is the basis of all cream candy. 

Having made the foundation candy, dates and walnuts, 
candied cherries, figs, raisins, bits of pineapple, chocolate 
for creams, and a little almond paste will yield a large 
assortment of fancy candies. For cream walnuts the 
lump of fondant should be of moderate size, and well 
shaped, the nut-meats sound and whole. With dates and 
cherries, the fruit should almost hide the sugar. As it 
is slow work shaping the creams, the nut or fruit bar will 
save time. Chop or cut fine nuts or fruits, knead into 
the fondant and press into a box lined with paraffine 
paper. Several layers of different color and flavor may 
be added, and afterward cut in strips or cubes. 



iS 



III.— COOKED FONDANT RULES 



Delicious Peppermint Candies 

PEPPERMINT patties are made by breaking off a 
piece of firm fondant and placing it in a cup set 
in boiling hot water; add one or two drops of oil 
of peppermint and stir until somewhat melted ; take it out 
of the water and stir until smooth; drop quickly from a 
spoon, or with a funnel and stick, or in any way desired, 
on waxed paper in drops about the size of a silver dollar. 
When the candy gets too thick to work this way put the 
cup back in the water and let it melt again. If it will not 
get soft enough one or two drops of water can be added, 
but be careful not to use too much. In an hour these 
patties should be ready to eat, but they may require a 
little more time. If allowed to stand over night they will 
probably be found all right; if not, take them up and 
melt again. These are never hard enough to pile in a 
dish and leave in a warm room. Their nicety consists in 
having them very delicate in flavor and color. Winter- 
green patties are made pink with a fruit coloring, strained 
cranberry jelly, or any harmless red coloring, flavored 
with oil of wintergreen. 

Bonbons 

The centers of bonbons are made of fondant, flavored, 
mixed with cocoanut, chopped nut meats, glace cherries, 



19 



"Dame Curtsey's" Book of Candy Making 



or the like, then shaped in small balls. Balls should be 
covered and allowed to stand overnight, then dipped the 
following day. To dip bonbons, put fondant in sauce- 
pan, and melt over hot water; then color and flavor as 
desired. During the entire dipping it is necessary to 
keep fondant over hot water. Drop centers in fondant, 
one at a time, stir until covered, remove to oiled paper. 
Stir fondant to prevent a crust from forming. 



Dipped Cream Mints 

Melt fondant in top of double boiler, and flavor with 
a few drops of oil of peppermint, wintergreen, clove, or 
cinnamon. Remove from over hot w r ater, stir occasion- 
ally, and when cool turn on a marble slab or board 
dredged with confectioner s' sugar, having mixture about 
one-fourth inch in thickness. Shape with a small, round 
cutter dipped in confectioners' sugar, cover and let 
stand overnight. In the morning dip in melted fondant, 
flavored same as mints and colored with vegetable color- 
ing. For the dipping use a three-tined fork or confec- 
tioners' dipper. Remove to paraffrne paper. Keep uten- 
sil containing fondant over saucepan of hot water. 

Chocolate and Maple Patties 

To make chocolate patties, melt some of the softer 
fondant in a cup and add some finely-cut chocolate, bitter 



20 



"Dame Curtsey's" Book of Candy Making 



or confectioners'; if too thick to drop add a few drops 
of water. These can be flavored if desired and usually 
will be found harder than the peppermint or wintergreen 
patties. Chocolate peppermints are made in the same 
manner as peppermint patties, as described above ; when 
hard each one is dipped in confectioners' chocolate which 
has been melted over steam. 

Maple patties are made by cutting up two cupfuls of 
maple sugar, adding one cupful of cold water, and just 
a speck of cream of tartar dissolved in water, and cook- 
ing like plain fondant. When cold melt and drop like 
the other patties. 



Marshmallow Bonbons 

Cut some fresh marshmallows in halves. Have ready 
a quantity of freshly grated cocoanut. Melt some fon- 
dant, color it a very pale lavender and flavor delicately 
with violet vanilla extract — other coloring and flavoring 
may be used. Dip the marshmallow halves in the melted 
fondant until well coated, lift out and roll in the freshly 
grated cocoanut. 



"Irish Potato" Creams 

For these unique little bonbons, cut some blanched 
almonds or Brazil nuts into thin, match-like strips. Grate 
fine some almonds or Brazil nuts or a mixture of various 

21 



"Dame Curtsey's" Book of Candy Making 



kinds of nuts. Add these to fondant in a sufficient quan- 
tity to make a rich paste. Break off pieces about the 
size of a hickory nut and mould into oblongs an inch 
or more long. Roll the pieces in ground cinnamon, then 
stick in the strips of nuts, allowing small ends to stick 
out like the eyes of a potato. 

A novelty for Saint Patrick's day. 



Nut Candy 

Chop a cup of almonds and mix with the fondant; 
make into bars and cut in slices. 



Chocolate Creams 

Make the fondant into balls, melt three squares of 
chocolate ; put a ball on a skewer or a fork, and dip into 
the chocolate and lay on waxed paper. 



Walnut Creams 

Press two walnut halves on small balls of fondant, one 
on either side. 

Creamed Dates 

Wash, wipe and open the dates; remove the stones 
and put a small ball of fondant inside each one; press 
lightly together so that the cream will show. 

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"Dame Curtsey's" Book of Candy Making 



Coffee Walnuts 

Make French cream fondant in the usual way and 
flavor it with extract of coffee. Pull it into little pieces, 
flatten them out between the fingers, and press on each 
side of these rounds halves of shelled English walnuts. 



Fruits Dipped in Fondant 

Melt a half a pound of fondant in a double boiler. 
Add two tablespoons of water and flavor with a few 
drops of vanilla, lemon or whatever is liked best. Take 
the boiler from the fire to the table and dip the fruit, one 
piece at a time, into the mixture. Put on paraffine paper 
to harden. If one coating is not enough let it cool and 
dip over again. Cherries, strawberries, oranges and 
white grapes may be done in this way. To dip oranges, 
divide in sections carefully without breaking the skin, 
and in using grapes and cherries leave a bit of the stem 
attached. Have the fondant quite cool for strawberries 
so as not to start the juice. 



Nut Balls 

Cover candied cherries with a thick coating of fon- 
dant; dip in melted fondant and roll in chopped nuts. 
Place on paraffine paper to harden. 

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"Dame Curtsey's" Book of Candy Making 



Nut Fondant Square 

Mix chopped nut meats with some fondant, then roll 
it out carefully into a sheet half an inch thick. Then 
with a sharp knife cut into squares the size and shape of 
caramels. Stand these caramels in a tin box, or wrap 
each one in a square of waxed paper. These will keep 
three weeks if put in a cool place. 



College "Blutwurst" 

Grate three cakes of German sweet chocolate; mix 
in half a pound of confectioners' sugar; set over hot 
water, and, when partly melted, stir in two eggs, yolks 
and whites. Beat well, return to the fire and continue 
beating over water till the ingredients are well blended. 
Then stir in a quarter of a pound of blanched almonds. 
Set it off the fire to cool, and when it can be worked 
mould it in the shape of a "wurst," wrap it in paraffine 
paper, and by next day it can be cut. 



24 



IV.— FRENCH CREAM FONDANT 



(Uncooked) 

WHEN time is at a premium and candy must be 
forthcoming, try making the uncooked French 
cream. It is really delicious and if eaten soon 
after making (within a few days) the bonbons are 
very satisfactory. The variety is almost endless, and 
they who know say this confectionery is just the thing 
for "sales" and for large holiday parties when time is a 
great factor in all our doings. Two hours is sufficient 
for the cream to stand before making up into chocolates 
or whatever is desired. 

Do not let the grocer make a mistake and send pulver- 
ized sugar; it must be triple XXX, known as confection- 
ers', and nothing else, for the powdered sugar has a 
decided grain, while the other is very soft like flour. 
Before using, if it should be lumpy, roll smooth with a 
rolling pin. Here is the infallible recipe, and children who 
love to do things, especially when it comes to candy mak- 
ing, may be entrusted with this rule, which is very simple. 
Made one day, these candies are ready to eat the next, or 
early morning work will furnish goodies for the after- 
noon or evening. 



25 



"Dame Curtsey's" Book of Candy Making 



Rule for French Vanilla Creams 

Break into a bowl the white of one or more eggs, ac- 
cording to the quantity you wish to make, and add to it 
an equal quantity of cold water ; then stir in XXX pow- 
dered or confectioners' sugar until you have it stiff 
enough to mould into shape with the fingers. Flavor 
with vanilla to taste. After it is formed into balls, cubes, 
or lozenge shapes, place upon plates or waxed paper and 
put aside to dry. This cream is the foundation of all 
the French creams. 



Almond Creams 

Make an oblong roll of French cream and press into 
the side of it an almond meat; or blanch and chop the 
almonds and mix them through the cream. 



Chocolate Cream Drops 

Take French cream and mould into cone-shape forms 
with the fingers; then lay the cones on waxed paper or 
a marble slab until the next day, to harden, or make them 
in the morning and leave until the afternoon. Melt some 
chocolate (confectioners' chocolate is the best) in a basin, 
which place in another basin of boiling water. When 
melted, and the creams are hard enough to handle, take 

26 



"Dame Curtsey's" Book of Candy Making 



one at a time on a fork and drop into the melted choco- 
late, roll it until well covered, then slip from the fork 
upon waxed paper and put them aside to harden. 



Cocoanut Creams 

Take some French cream, and while quite soft add 
fresh-grated cocoanut to taste; add sufficient confection- 
ers' sugar to mould into balls, and then roll the balls in 
the fresh-grated cocoanut. These may be colored prettily 
with a few drops of cochineal syrup and a few spoonfuls 
of grated chocolate before rolling them in the grated 
cocoanut. The cocoanut cream may be made into a flat 
cake and cut into squares or strips. 



Cream Cherries 

Make a small round ball of French cream, cut a strip 
of citron the size of a cherry stem and put the ball of 
cream upon one end of it; take a cherry glace, and cut- 
ting it in two, put one-half each side of the cream ball, 
and it will make a very pretty candy. They can also be 
made like walnut creams, using cherries instead of 
walnuts. 



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"Dame Curtsey's" Book of Candy Making 



Cream Dates 

Select perfect dates and with a knife remove the pit. 
Take a piece of French cream, make an oblong shape, and 
wrap the date around the cream. 



English Walnut Creams 

Make French cream as previously directed. Have 
ready some English walnuts, taking care not to break the 
meats. Make a ball of the cream about the size of a 
walnut and place a half-meat upon either side of the ball, 
pressing it into the cream. Put them away for a few 
hours to dry. 



Fig Creams 

Cut nice, fresh figs into four or five strips, take a 
piece of French cream and roll it into a long roll in the 
palm of the hand, then with a knife cut it lengthwise and 
lay into it one of the strips and roll the cream around it. 



Fruit Creams 

Raisins seeded, currants, figs, and citron chopped 
fine, and mixed into French cream before the sugar is 

28 



"Dame Curtsey's" Book of Candy Making 



all mixed in, is a very nice variety. Make this into a 
flat cake about an inch thick and cut into oblong pieces 
or inch squares. 



Lemon Cream Drops 

Grate the rind of one lemon and squeeze out the 
juice ; add a pinch of tartaric acid, and stir in confection- 
ers' sugar until the whole is stiff enough to form into 
balls the size of a small marble. 



Maple Sugar Cream 

Grate maple sugar, mix it in quantities to suit taste 
with French cream, adding enough confectioners' sugar 
to mould into any shape desired. Walnut creams are 
sometimes made with maple sugar and are very nice. 



Neapolitan Creams 

Prepare some French cream and divide it into three 
parts, leaving one part white, color one part pink with a 
few drops of cochineal syrup, and the third part make 
brown with grated chocolate. Make a cake about half an 

29 



"Dame Curtsey's" Book of Candy Making 



inch thick of the white cream, which may be done with 
a rolling pin on a marble slab, or shaping it into a flat 
ball and patting it to the desired thickness on the platter 
with the hand ; do the same with the pink portion and lay 
it upon the white; then treat the chocolate in the same 
manner, pressing all together. Trim the edges smooth 
and cut into slices or squares, as preferred. This is very 
pretty candy. Each layer may be flavored differently. 



Nut Creams 

Chop almonds, hickory-nuts, butternuts or English 
walnuts quite fine. Make the French cream, and before 
adding all the sugar, and while the cream is still quite 
soft, stir into it the nuts, and then form into balls, bars, 
or squares. Three or four kinds of nuts may be mixed 
together. 



Orange Drops 

Grate the rind of one orange and squeeze the juice, 
taking care to reject the seeds; add to this a pinch of 
tartaric acid, then stir in confectioners' sugar until it is 
stiff enough to form into small balls the size of a small 
marble. This is delicious candy. 



30 



"Dame Curtsey's" Book of Candy Making 



Peppermint Creams 

Make the cream as directed for French cream, flavor- 
ing it well with essence of peppermint. Take small bits 
of the cream and shape into round, flat forms. 



Spiced Chocolate Cream 

Have some chocolate grated in the quantity desired; 
add ground cinnamon and cloves to taste. Mix these in- 
gredients into French cream, and form into small cubes. 



Wedding Cake Slices 

Take some French cream and stir into it chopped 
raisins, citron, and candied orange peel; add a few cur- 
rants and mixed spices and form into quite a thick cake ; 
then take some plain French cream and roll into a thin 
cake, which place upon the top of the thick cake, to ap- 
pear like icing. Put away until the following day, when 
cut into slices. 



Wintergreen Creams 

Make the cream as directed for French cream, flavor- 
ing with wintergreen essence to taste; color pink with 
cochineal syrup and form into round lozenge shapes. 



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"Dame Curtsey's" Book of Candy Making 

• 1 — 

Almond Rolls 

One-half pound of almond paste, one pound of very 
fine powdered sugar (three cupfuls), two tablespoons 
of lemon juice, and one white of egg. Knead into the 
paste, gradually, the sugar, lemon juice and unbeaten 
white of egg. Form the mixture into cylinders or balls 
and roll in cocoa. This mixture may be dipped into 
melted chocolate or fondant and will be a great addition 
to a box of bonbons. Almond paste may be purchased 
from the baker, bought in a tin can, or the almonds may 
be blanched, dried and ground. 



Nut Creams 

Beat the whites of two eggs very stiff, and stir one 
pound of confectioners' sugar into them. Add two table- 
spoons of warmed maraschino-cherry juice and a cup 
of nutmeats that have been put through the food-chopper. 
Stir well, and turn but into a wet napkin, and knead for 
fifteen minutes. Then shape in cones, and roll them in 
grated nut meats. 



32 



V.— A VARIETY OF "FUDGES" 



Plain Fudge 

TAKE three pounds granulated sugar (6 cups), one- 
third teaspoon cream of tartar, one and one-half 
cups of milk, four ounces chocolate (bitter), and 
vanilla. Everything but the vanilla may be put into the 
pan at first and boiled briskly until the bubbles are large, 
stir occasionally. Beat until creamy when taken off the 
fire. Plain crackers broken into bits may be stirred into 
this fudge and will taste much like nuts. 



Raisin Fudge 

Make according to recipe for plain fudge. Just be- 
fore turning out add two cupfuls of seeded raisins cut 
with scissors. Then pack into buttered pan and cut be- 
fore it is cold. 



Seven Minute Fudge 

To make this, put one-fourth of a cup of butter in a 
saucepan, and when melted add two cups of sugar, one- 
half of a cup of milk and one-fourth of a cup of molasses. 
Heat to the boiling-point and let boil seven minutes. Add 
two squares of unsweetened chocolate, and stir until 

33 



"Dame Curtsey's" Book of Candy Making 

melted. Then let boil seven minutes more. Remove 
from fire, beat until creamy and add one teaspoon of 
vanilla and one-half of a cup of nut-meats. Pour into a 
buttered tin, and mark in squares. This candy is good 
without either vanilla or nuts flavored with one-half a 
teaspoon of cinnamon. 



Divinity Fudge 

Three and one-half cups of granulated sugar, one- 
half cup of 90 per cent corn syrup, two-thirds cup of 
water, one-eighth teaspoon of salt, two whites of eggs, 
one and one-half cups of sliced walnut meats, and one 
teaspoon of vanilla. Cook sugar, syrup, water and salt 
to soft ball test. Reserve one-half cup of the syrup, 
cook the remainder to hard-ball test. Onto the beaten 
whites pour very gradually the first half-cup of syrup, 
beating constantly, then add the remainder of syrup, 
add nuts and vanilla and keep beating until the mass 
thickens and grows heavy. Pack on buttered tins and 
cut before it is cold. Use a platter and wire spoon and 
long strokes when beating. Do not stir — beat! 

For variety, one-half a cup of cocoa may be beaten 
into original mixture with or without nuts. If you wish 
to use New Orleans molasses instead of corn syrup, add 
one-quarter teaspoon of cream of tartar and a full cup 
of water. In this case the candy will taite like molasses 
candy and needs no nuts. 

34 



"Dame Curtsey's" Book of Candy Making 



Fig Cream Fudge 

3 cups of sugar, 
i cup of cream. 

cup of corn syrup. 
y 2 lb. of figs. 

i tablespoon of lemon juice. 

Cook the sugar, cream and syrup to a soft ball test 
(firm and waxy), cool the mixture, stir, and when it 
thickens add the figs, cut fine, and add lemon juice. 
When too thick to pour, spread on buttered pan and cut 
into squares before it is cold. 



English Walnut Cream Fudge 

3 cups of sugar. 

I cup of cream. 

y 2 cup of corn syrup. 

i cup of chopped walnut meats. 

i teaspoon vanilla. 

Cook sugar, cream and syrup to a soft-ball test. 
Cool, stir, when it thickens add walnut meats and one 
teaspoonful of vanilla if desired. Spread upon buttered 
pan and cut before cold. For Mexican kisses use pecans 
in place of walnuts. Drop in irregular spoonfuls upon 
parafline paper. 



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"Dame Curtsey's" Book of Candy Making 



Chocolate Cream Fudge 

iy 2 lbs. of white sugar. 
2 small cups of water. 
Pinch of salt. 

i salt spoon of cream of tartar. 
Vanilla. 

6 oz. grated chocolate. 

Let boil until thick. Flavor. Remove from the fire 
and let cool slightly before pouring out. With a wooden 
spoon, stir and beat until it begins to look milky. Then 
stir in the chocolate, mix well. Pour in shallow, wide 
tins, covered with well greased white paper. When it 
is cold, lift out the paper and cut in small squares or 
sticks. 



Brown Sugar Black Walnut Fudge 

iY 2 lbs. dark brown sugar. 
Butter, size of an egg. 
i cup of milk. 

i large cup chopped black walnut meats. 
Pinch of salt. 

Cook this mixture until it is very thick, then take it 
from the fire and beat it with a wooden spoon until it is 
cool, almost cold. Then add the nuts. Spread this half 
an inch thick on a greased tin and cut into small squares. 
Any other nuts will do but are not so good as black wal- 

36 



"Dame Curtsey's" Book of Candy Making 



nuts. When a soft ball can be formed in ice water it is 
done. Set the pan into a dish of cold water and let the 
mixture cool. Add vanilla and stir until it is too thick 
to pour, then with a slightly dampened hand pack it into 
a buttered tin and cut before it is cold. 



Marshmallow and Fruit Fudge 

Place one cup of cream and two cups of powdered 
sugar in a saucepan and stir gently to avoid sticking or 
burning until the mixture begins to boil. At this point 
add one-quarter pound of chocolate and keep stirring 
until all is melted. Allow all to boil for about ten min- 
utes, or until the soft boil stage is reached. Then put 
in a bit of butter (about one and one-half inch cube) 
and stir until thoroughly mixed. 

Take the pan from the fire and heat quickly for six 
minutes or longer, then pour into buttered pan contain- 
ing marshmallows, nuts and candied citron. 

These are scattered through the fudge. Some prefer 
candied cherries cut into halves to the citron. 



Maple and Walnut Fudge 

Boil, without stirring, a pound of maple sugar broken 
into bits and half a cup of boiling water. As soon as 

37 



"Dame Curtsey's" Book of Candy Making 



the soft ball stage is. reached take from the stove and 
stir until creamy. Drop in small round pats on well- 
buttered plates and in the center of each put an un- 
broken half of an English walnut. 



Chocolate Nut Fudge 

One cup of milk, three cups of sugar, one-half of a 
cup of melted chocolate, one-fourth of a teaspoon of 
salt, two tablespoons of butter, one teaspoon of vanilla 
extract and one cup of chopped nuts. 

Place the sugar and milk in a saucepan and boil until 
it forms a soft ball when dropped in cold water. Re- 
move from the fire and add all of the other ingredients 
except the nuts. When cool beat it until it begins to 
grain, then add the nuts and pour it out instantly. 



Victoria Fudge 

Boil together, without stirring, three-fourths of a 
cup of cream or milk, one-fourth cup of butter and three 
cups of granulated sugar, until it will form a soft ball 
when tested in cold water. Take from the fire, beat 
until creamy, then add one-fourth of a cup each of can- 
died cherries, figs and candied pineapple, cut in pieces, 

38 



"Dame Curtsey's" Book of Candy Making 

and one cup of cocoanut. Flavor with rose or almond 
extract and pour into a buttered pan. Cut in strips 
when partly cool. 



Coffee Fudge 

Boil together two cups of granulated sugar and one 
cup of strong coffee, with one tablespoon of butter or 
one tablespoon of rich cream, and a speck of salt, until 
it forms a thread. Remove from the fire and beat until 
smooth and creamy. Pour into a buttered pan and mark 
into squares when partly cool. 



Popcorn Fudge 

Put a quantity of freshly popped corn through the 
meat grinder. Boil together two cups of granulated 
sugar, one-half cup of corn syrup, one-half cup of water 
and a quarter teaspoon of salt, until a little past the 
soft ball stage. Remove from the fire and pour upon 
the stiffly beaten whites of two eggs; beat until smooth. 
Into this quantity of syrup put two and one-half cups 
of the ground popcorn; pour into a buttered pan, and 
when partly cold mark in squares. 



39 



"Dame Curtsey's" Book of Candy Making 



Fruit Fudge 

Boil three cups of granulated sugar, three teaspoons 
of cocoa, three-quarters of a cup of milk and one table- 
spoon of butter. When it will form a soft ball in cold 
water add one-half cup each of chopped raisins and nuts, 
one-quarter of a cup of cocoanut and three-quarters of a 
cup of figs, cut in small pieces. Pour into a buttered 
pan and when partly cool mark into squares. 



Ravinia Fudge 

2 cups of sugar. 

1 cup milk. 

2 squares of Baker's chocolate. 
I tablespoon butter. 

I pinch of salt. 
Let boil until a hard ball forms in water, remove 
from fire and place pan into basin of cold water till fudge 
is cool ; then beat rapidly, and when nearly stiff put on 
buttered pan. Cut-up nuts may be added. 



Maple Marshmallow Fudge 

Boil two cups of maple syrup, three-fourths of a 
cup of milk, and a piece of butter the size of an egg 

40 



"Dame Curtsey's" Book of Candy Making 

until the mixture reaches the soft ball stage, then beat 
until creamy and pour into a buttered pan containing cut- 
up marshmallows. 



Peanut Fudge 

Boil three cups of brown sugar with one cup of milk 
until a soft ball can be formed in cold water ; take from 
the fire, add two tablespoons of peanut butter and beat 
>until creamy. Pour into a buttered pan and mark in 
squares when cool. 



Chocolate Fudge with Peanut Butter 

Follow directions for peanut fudge, cooking two 
squares of chocolate, grated, with the sugar and milk. 



Sevvanee Caramel Fudge 

Sauce pan No. i. 

One cup of sugar browned (put granulated sugar in 
a pan on the stove and let it melt, stir so it will not 
burn). 

4i 



"Dame Curtsey's" Book of Candy Making 



Sauce pan No. 2. 

2 cups of sugar. 

y 2 cup of milk. 

Pinch of salt. 

1 tablespoon of butter. 

1 cup of nut meats. 

Let the No. 2 mixture boil and add the browned 
sugar, then let all boil until it forms a soft ball when 
dropped in ice water. Take from the fire and add the 
nut meats; beat until stiff enough to drop in balls on 
waxed paper or on a buttered plate. 



College Fudge 

3 cups of light brown sugar. 

A small lump of butter. 

1 five-cent can of condensed milk. 

Cook this just like fudge, or until the candy forms a 
small ball when dropped in cold water. Add flavoring 
and chopped nuts. Beat until creamy. This candy is 
more creamy if cabled somewhat before beating. 



Fruit Roll Fudge 

2 cups of sugar. 

y 2 cup of water. 

1 cup of finely chopped figs. 

1 cup of finely chopped dates. 

42 



"Dame Curtsey's" Book of Candy Making 



Boil the sugar and water till it forms a soft ball in 
cold water. Remove from the fire and beat until it 
creams, but be careful that it doesn't get too stiff. Then 
add the chopped fruit and beat as long as possible. Roll 
in a wet cloth and leave in a cool place over night. Slice 
in thin strips. 



College Sea Foam Fudge 

Boil two cups of brown sugar and half a cup of 
water together till it hairs. Add vanilla to taste, and 
pour it all very slowly, beating all the time, into the 
stiffly beaten white of one egg. Then beat quite hard till 
it is rather thick. Stir in chopped nuts, candied orange 
peel, or cherries chopped. Then drop on buttered tins. 



Panoche No. i 

3 lbs. of granulated sugar. 

Ya teaspoon of cream of tartar. 

Yz cup of caramel. 

I 1-6 cups of water. 

i tablespoon of butter. 

1Y2 cups pecan meats cut in strips. 

If caramel is to be made, put one-third cupful of 
sugar into a dry saucepan and stir until it melts ; add 
one-third of a cup of boiling water, and when the mixture 



43 



"Dame Curtsey's" Book of Candy Making 



is smooth add everything but the nuts. Boil and stir, 
cook to "soft boil," cool, stir until thick, add the nuts; 
pack in buttered pan, cut in squares. 



Panoche No. 2 

2 cups of brown sugar. 

cup of milk. 
1 teaspoon of vanilla. 

3 or 4 tablespoons of butter. 

1 cup of chopped English walnuts, peanuts or pecans. 

Boil together all the ingredients except the vanilla 
and nuts until the soft-ball stage is reached. Remove 
from the fire, let cool, add the nuts and vanilla and beat 
until creamy. Turn into a buttered pan when cool and 
cut in squares. 



Spanish Panoche 

4 cups brown sugar. 
V/i cups of cream. 

2 pounds English walnuts broken in pieces. 

Boil the cream and sugar until it forms a soft ball 
when tried in cold water. Take a tablespoon of granu- 
lated sugar, put over the stove and burn to a crisp. Pour 
over this a fourth of a cup of water and add to the boiled 
sugar. If it makes the candy too thin let it boil more. 
Remove from the stove and beat it to a cream. Stir in 



44 



"Dame Curtsey's" Book of Candy Making 



the nuts and turn all into flat, buttered tins and cut in 
squares before it hardens. The success of this depends 
upon not overcooking and a good beating. It should be 
soft and creamy. 



Coffee Fudge 

Boil two cups of light brown sugar and a lump of 
butter with a half cup of made coffee, and watch closely 
until a ball can be formed between the fingers when 
dropped into cold water. Then remove from the fire 
and beat a stiff white of egg into it, and add one-half 
cup of chopped English walnut meats. Beat until 
creamy, and turn into a square buttered pan. When cold 
cut into squares. 



Pineapple Fudge 

Bon, two cups of sugar with one cup of milk and 
one-fourth of a cup of honey. Boil until a ball will 
form in water, and then beat the stiff white of an egg 
into it. Add one cup of chopped canned pineapple, 
and drop on oiled paper when it becomes firm. Press a 
black walnut meat on each drop. 



45 



"Dame Curtsey's" Book of Candy Making 



Sour Cream Fudge 

I cup sour cream. 
3 cups light brown sugar. 
Butter size of a walnut, 
i cup of broken nut meats, 
i teaspoon of vanilla. 

Boil to the hard boil stage, add vanilla. Beat till 
partly cold, then turn out in a buttered pan. Cut in 
squares when cold. 



Maple Sugar Fudge 

Put three cups of grated maple sugar into a sauce- 
pan; then just cover it with water; boil till it forms 
a soft ball when tried in cold water and remove from 
fire. Add two tablespoons of cream, one cup of chopped 
nuts, one teaspoon of vanilla extract and stir until cool. 
Pour into buttered tins. When cold mark into squares. 



A Fig Fudge 

J4 pound of chopped figs. 
2 cups of granulated sugar, 
teaspoon of ground ginger. 

i cup of cold water, a few grains of salt, butter the size of a 

walnut. 

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"Dame Curtsey's" Book of Candy Making 



Let the ingredients boil together, stirring frequently 
to prevent burning for about five minutes, or until the 
mixture is quite thick. Remove from the fire and beat 
the fudge until it begins to turn creamy and stiff. Pour 
into a buttered pan ; when cold mark into squares. 



Golden Syrup Fudge 

4 cups of white sugar. 

1 cup of milk. 

2 tablespoons of golden syrup. 

y 2 cup of chopped walnut meats. 
y 2 teaspoon of vanilla extract. 

Put the sugar, milk and syrup into a saucepan and 
stir over the fire until the mixture boils up. Keep boiling 
for ten minutes without stirring. Pour into a basin and 
keep stirring until the mixture thickens, and add the 
chopped walnuts with the vanilla extract while stirring. 
Turn into a buttered tin, and when cool mark into 
squares with a knife. 



Marshmallow Fudge 

2 cups of sugar. 

1 cup of milk. 

2 oz. bitter chocolate. 
Butter size of a walnut. 

lb. of marshmallows. 



47 



"Dame Curtsey's" Book of Candy Making 



Heat the sugar, milk and bitter chocolate and boil 
until it hardens in cold water. Add butter and begin to 
stir in the marshmallows, crushing and beating them 
with a spoon. Continue to stir in marshmallows after 
the fudge has been taken from the fire. Cool in sheets 
three-quarters of an inch thick and cut in cubes. 



Maple Fudge 

One cup of maple syrup,, one cup of brown sugar, 
one cup of milk, one cup of English walnuts, chopped, 
and one teaspoonful of flavoring extract. Place the 
sugar and milk in a saucepan, bring to the boiling point 
and boil two minutes ; then add the maple syrup and boil 
until it forms a firm ball when dropped into cold water. 
Pour onto a platter and as it cools beat until it begins 
to thicken. Add flavoring extract and nuts and pour into 
buttered pan and when firm cut into squares. 



Just Fudge 

I lb. of light brown sugar. 
Piece of butter size of walnut. 
Milk. 

% lb. of walnut meats : 

Use sufficient milk to moisten the sugar, adding 
whatever flavoring desired. Boil until it forms a soft 

48 



"Dame Curtsey's" Book of Candy Making 



ball when dropped in cold water, then add walnuts and 
remove from the fire. Beat until cold, put in a buttered 
pan and cut in squares. 



Valentine Heart Fudge 

2 cups of granulated sugar. 
y 2 cup of cream. 
% cup of butter. 

y 2 cup of chopped candied cherries. 

I teaspoon of vanilla or wintergreen extract. 

Yz, teaspoon of red coloring. 

Put the sugar, cream and butter into a saucepan and 
stir gently over the fire until the mixture threads from a 
spoon. Remove from the stove and let it stand until 
cool, then add the red coloring, the extract and the 
chopped cherries. Beat until it thickens and begins to 
grain, then pour into a paper-lined pan and allow to 
cool. Cut into hearts with a small, sharp-edged cake- 
cutter. 



Cocoanut Fudge Bars 

Melt two teaspoons of butter in a granite pan; add 
one cup and a half of white sugar and half a cup of 
sweet milk. Heat slowly to the boiling point, let it boil 
for twelve minutes, then take from the fire. Add a third 

49 



"Dame Curtsey's" Book of Candy Making 



of a cup of shredded cocoanut and half a teaspoon of 
vanilla. Beat until creamy and pour into buttered tins. 



Brown Sugar Fudge 

Boil two cups of brown sugar and half a cup of milk 
for about four minutes, stirring constantly. When nearly 
done stir in three-fourths of a cup of chopped walnuts 
(blanched almonds or peanuts are excellent, also). Take 
off the fire, stir till it grains and looks sugary, pour 
into a well-buttered tin to about the depth of half an inch, 
and mark it into squares when cool. 



Cream Fudge 

Boil three cups of sugar, one cup cream for twelve 
minutes, then stir hard ; add a cup of nut meats ; pour in 
oiled dish; cut in squares. 



Maple Bonbons 

Cook two cups of maple syrup until a little dropped 
on ice will just thread. Remove from the fire and add 
two tablespoons of cream. Beat until thick and creamy 
and then mold into the form desired, either with nuts 
or as plain bonbons. 

5o 



VI.— CARAMELS 



Ginger Cream Caramels 

PUT two cups of light brown sugar and seven- 
eighths of a cup of thin cream in a saucepan. 
Bring quickly to the boiling-point, and let boil with 
but little stirring until a soft ball can be formed in cold 
water. Turn on marble slab, and work until creamy. 
Add one-half cup of Canton ginger cut in small pieces, 
and spread evenly in a pan. When cold, cut in squares. 



Coffee Caramels 

Take one pound of brown sugar, one cup of strong 
coffee, one-half cup of cream, one ounce of butter. As 
soon as cooked sufficiently to be brittle when dropped into 
water, pour into buttered tins, and when nearly cool, mark 
off into squares with a buttered knife. • 



Chocolate Caramels No. 1 

One cup of chocolate, shaved thin or grated ; one cup 
of molasses; one cup of sugar (brown preferred) ; one- 
half cup of milk; one-quarter cup of butter; mix all 



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"Dame Curtsey's" Book of Candy Making 



well together and boil for a half hour, or until it hardens 
in cold water. Stir all the time. When done, pour into 
buttered tins, and when partly cool, mark off, with a 
knife, into squares. 



Chocolate Caramels No. 2 

2 cups of brown sugar. 

y 2 cup of milk or cream. 

Yi, cup molasses. 

2 to 4 squares of chocolate. 

y 2 cup of butter. 

I teaspoon of vanilla. 



Quaker City Caramels 

For this confection put four tablespoons of butter 
into kettle, and when melted add tw r o cups of Porto Rico 
molasses, one cup of brown sugar, and one-third of a cup 
of milk. Stir until mixed, bring to the boiling-point, and 
add four and one-half squares of unsweetened chocolate, 
stirring constantly until chocolate is melted. Boil until 
a firm ball may be formed in the fingers when tested in 
ice water. Remove from fire, add two teaspoons of 
vanilla and one cup of English walnut meats broken 
in pieces. Turn into a buttered pan, cool slightly, and 
mark in small squares. When nearly cold cut into 
squares. 

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"Dame Curtsey's" Book of Candy Making 



Smith College Caramels 

Melt three tablespoons of butter and add three- 
fourths of a cup of thin cream, one cup of sugar, and 
one cup of molasses. Bring to the boiling point and 
add four squares of unsweetened chocolate, letting it melt 
gradually. Continue the boiling, stirring occasionally, 
until a firm ball is formed in cold water. Add one-half 
teaspoon of vanilla and turn into a slightly buttered 
pan, having the mixture three-fourths inch in depth. 
When nearly cold, cut in cubes. Wrap in squares of 
paraffine paper. 



Nut Chocolate Caramels 

To Smith College caramel mixture add, just after 
taking from range, one cupful of blanched and chopped 
almonds or walnut meats. 



Thirty-Dollar Caramels 

2^2 pounds of sugar. 
I pint of cream. 
y 2 pound of butter. 
y 2 pound of glucose. 
4 tablespoons of vanilla. 

This is a large recipe and just fine for making up 
candy for a sale. It is the rule of a famous candy maker, 
and I give the above name because a lady was going to 

53 



"Dame Curtsey's" Book of Candy Making 



Europe and sent her butler to get a large quantity of her 
favorite caramels to take with her. As it happened, they 
had none in stock, and she sent the man back to buy the 
recipe so she could have the candy made abroad, and she 
cheerfully paid thirty dollars for this recipe just as it is 
given. 



Honey Caramels 

I pint of honey. 

1 teaspoon of cinnamon or vanilla, 

pound cocoa. 
•34 pound pecan nut meats. 

2 pounds sweet almonds. 

Cut the nuts fine and boil them with other ingredients, 
until thick. Cool and roll out, cut in squares, and dry in 
the oven. 



Chafing Dish Chocolate Caramels 

Take an even dessertspoon of flour and another of 
butter, stir and beat together to a cream, the saucepan has 
to be well buttered, and a cup of sugar, half a cup of 
molasses, and half a cup of milk have to be boiled to- 
gether for fifteen minutes before the flour and butter 
are added, after which the whole must be boiled five 
minutes more, and then a quarter of a pound of choco- 



54 



"Dame Curtsey's" Book of Candy Making 



late, which has been grated while the rest was boiling, 
has to be poured in, and the whole boiled till thick, when 
it is poured out on a buttered pan, and marked into 
squares with a knife dipped first in cold water. 



Plain Chocolate Caramels 

3 cups of granulated sugar." 

J4 pound of chocolate. - 

I cup of butter. 

I cup of milk. 

I cup of golden syrup. 

i teaspoon of vanilla extract. 

Boil all the ingredients together, stirring frequently. 
Try in ice water; if it hardens pour onto a buttered tin. 
When cool cut into squares and wrap in paraffine paper. 



Easily Made Chocolate Caramels 

Into a saucepan put a quarter of a pound of grated 
unsweetened chocolate, four tablespoons of butter, a 
pound of brown sugar, half a cup of molasses and half 
a cup of cream. Stir these over a slow fire until the 
mixture reaches the boiling point, then boil it until it 
is brittle when dropped into ice water. Take from the 
fire, add a teaspoon of vanilla and pour into a greased 
shallow pan to the depth of half an inch and stand aside 



55 



"Dame Curtsey's" Book of Candy Making 

to cool. When nearly cold grease a sharp knife and mark 
the caramels into squares, cutting nearly through, When 
cold and hard break the caramels apart and wrap each 
in waxed paper. These will keep in a dry place for a 
week. Vanilla and coffee caramels are made in precisely 
the same way except that you change the flavoring. 



56 



"Dame Curtsey's" Book of Candy Making 



VII.— PULLED CANDY, BRITTLES, 

TAFFIES 

UNDER this general heading we give none but 
the simplest recipes, for children to use. They 
are always anxious to try their skill at candy 
making; and will take great delight in being able to pre- 
sent to parents or friends a box of delicious bonbons 
made by themselves. 

Taffy was originally a kind of candy made of Tafia 
(East Indian) sugar or molasses and rum. It may be 
formed into many simple and pretty designs, but the work 
must be deftly and quickly done, as the mass soon cools 
and then cannot be handled to advantage. A pretty method 
is to form it into long strands, which may be braided and 
shaped into horseshoes, baskets, etc. A little basket may 
be formed by winding a small strand of the taffy around 
the bottom of a cup until the desired depth is attained, 
when the cup should be removed, a handle added, and the 
basket set away to cool. The strands may be striped by 
placing a roll of colored and a roll of white taffy together, 
and they may then be cut into small pieces with sharp 
scissors, thus forming very attractive candies. When 
pouring taffy from the kettle be careful to place the 
scrapings in a separate dish, for if dropped into the candy 
they will very likely cause it to grain. 



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"Dame Curtsey's" Book of Candy Making 



The Celebrated "Old-Fashioned" Molasses Candy 

No. 1 

Pour into a kettle holding at least four times the 
amount of the molasses to be used the desired quantity 
of good Porto Rico molasses. Boil over a slow fire for 
half an hour, stirring all the time, to prevent it from boil- 
ing over. Be very careful not to let the candy burn, espe- 
cially near the close of the boiling. When a little dropped 
into water becomes hard and snaps like a pipestem, add 
half a teasponful of carbonate of soda, free from lumps, 
to every quart of molasses used ; stir quickly, and pour on 
a greased platter to cool. Turn in the edges as they cool, 
and when cool enough to handle pull on a hook until it 
becomes of a beautiful golden color. 



Molasses Candy No. 2 

Boil together two cups of New Orleans molasses, 
one cup of sugar, a tablespoon of vinegar and a tea- 
spoon of butter. As soon as a few drops of the candy 
seem brittle when dropped into cold water, add a pinch 
of soda, then take at once from the fire. Turn into but- 
tered shallow pans and place where it will cool enough to 
handle. Do not stir while cooking, or it will be likely to 
grain. After the candy is cool enough to pull, let two 
persons wash their hands, then rinse in cold water, so as 
to have them as cold as possible. Rub a little butter over 

58 



Dame Curtsey's" Book of Candy Making 

the hands, then take the candy from the plate on which it 
has cooled and let one person pull it out straight without 
twisting, then throw it over the hands to the second per- 
son, who holds his out like a hook. Now pull the strip 
back and forth, but always without twisting. When 
white and brittle throw the sheet on a board or marble 
and crack in pieces with the back of a steel knife. 



Honey Taffy 

3 cups of sugar. 
2 /z cup of extracted honey. 
2 /z cup of hot water. 

Boil all together till it spins a thread when dropped 
from a spoon, or hardens when dropped into ice water. 
Pour in a buttered dish and pull until white when it 
cools off. 



Stretched Molasses Candy 

Put one cup of Porto Rico molasses, three cups 
of sugar, one cup of boiling water, and three teaspoons 
of vinegar into a smooth graniteware saucepan. Bring to 
the boiling point and add one-half of a teaspoon of cream 
of tartar. Boil until the mixture will become brittle when 
tried in cold water. Stir constantly during the last part 
of the cooking, and when nearly done add one-half of a 



59 



"Dame Curtsey's" Book of Candy Making 



cup of melted butter and one-fourth of a teaspoon of soda. 
Pour into a buttered pan. When cool enough to handle, 
pull until very light in color, allowing candy to come in 
contact with the tips of fingers and thumbs, not to be 
squeezed in the hand. Cut in small pieces, using large 
shears or a sharp knife, and arrange on slightly buttered 
plates to cool. While pulling add one teaspoon of va- 
nilla, one-half teaspoon of lemon extract, a few drops 
of oil of peppermint or a few drops of oil of winter- 
green. 



Butter Scotch 

Three cups of brown sugar, two tablespoons of 
water and four heaping tablespoons of butter. Place 
all the ingredients in a saucepan and cook without stir- 
ring until it snaps when tried in cold water. This may be 
dropped on a greased marble slab so as to form round 
cakes, or it can be poured in a shallow greased pan and 
marked in squares. Another way of using it is to dip 
marshmallows in it. It can also be used to glace Brazil 
nuts. 



Honey Candy 

Take one pint of white sugar, with water enough to 
dissolve it, and four tablespoons of honey. Boil until 

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"Dame Curtsey's" Book of Candy Making 



it becomes brittle on being dropped into cold water. Pour 
into buttered pans to cool. 



Peanut "Goo, Goo" 

This is a college girl specialty made over a chafing 
dish. Roll shelled peanuts to a paste, or chop them, then 
make a syrup by boiling two cups of sugar and pour 
over the peanuts. When cool, cut in squares. 



Nut Brittles 

Heat one pound of sugar (two half-pint cups) in 
a frying pan, stirring constantly until melted. Any lumps 
will dissolve if the pan is set off the fire. Add one-half 
cup of chopped nuts of any kind, though peanuts are 
most commonly used. Mix thoroughly, spread on a tin 
or iron sheet and flatten out with a knife or a greased 
rolling pin. Mark into squares before cold. The lighter 
the color of the melted sugar the more delicate the flavor. 
Instead of nuts you may use three-fourths of a cup 
of cocoanut, dates, figs or raisins cut fine, or one or two 
cups of puffed wheat or rice. With a very light syrup 
one-fourth cup of cocoa or one ounce of chocolate may 
be used. This candy must be kept in a dry place, as it 
takes up moisture from the air. 

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"Dame Curtsey's" Book of Candy Making 



Burnt-Almond Brittle 

Blanch the best quality of Jordan almonds and chop ; 
there should be one cupful. Put in a pan and bake until 
delicately and evenly browned, stirring occasionally, tak- 
ing great care that they do not burn; then sprinkle with 
one-third of a teaspoon of salt. Put two cups of fine 
granulated sugar in a hot iron frying-pan, and stir 
constantly until melted to a syrup, taking care to keep 
sugar from sides of pan. Add nut meats, and pour at 
once into two slightly buttered, warmed square cake 
tins; then mark into small squares with a sharp knife, 
and when cold it may be easily broken into squares. If 
sugar is not removed from range as soon as melted, it 
will caramelize, which is not desirable. 



Delicious Peanut Brittle No. 1 

Shell and remove the brown skins from a quart of 
roasted peanuts. Roll the nuts until they are thoroughly 
broken; sift, saving the finer parts to use for rolling as 
you use flour with cookies. Put a pound of sugar into a 
clean saucepan. Stand it over a brisk fire, stir and shake 
until the sugar is thoroughly melted. You must not add 
water. When it has melted and looks like golden syrup 
take it from the fire and stir in quickly as many rolled 
peanuts as the sugar will hold. Cover the board with 
the fine peanuts, turn out the hot mixture, sprinkle over 

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"Dame Curtsey's" Book of Candy Making 



more peanuts and roll into a very thin sheet. This must 
be done quickly or the mixture will harden. With a 
long knife mark the brittle into squares, wait a moment 
until it cools, then loosen it from the board, break it into 
squares and put it away. 



Peanut Brittle No. 2 

To make peanut brittle, boil a quart of New Orleans 
molasses for half an hour, stirring it all the time. Then 
add a half teaspoon of baking soda. Test the candy 
by dropping a little into a cup of cold water. If it grows 
hard and brittle at once it is done. Add the juice of a 
half lemon and then stir in all the shelled peanuts it will 
hold. Pour this mixture into a greased tin and with the 
other half of the lemon smooth it out into a very thin 
sheet. 



Walnut Honey Candy 

1 cup of sugar. 

2 tablespoons of honey. 
2 tablespoons of water. 

Walnut meats. Cook until it hardens in cold water, 
then take off the fire and stir in the walnut meats when 
partly cold, pour into butter plates and cut in squares. 

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"Dame Curtsey's" Book of Candy Making 



Cream Candy That Will Keep 

Select a perfectly clean saucepan; slightly oil the 
bottom of a large meat platter. Put into the saucepan 
a pound of granulated sugar, a saltspoon of cream of 
tartar, half a pint of water and a level tablespoon of gum- 
arabic moistened in a little cold water. Stir over the fire 
until the sugar is dissolved. Then with a clean, damp 
cloth wipe down the sides of the saucepan and boil con- 
tinuously without stirring until the mixture hardens and 
becomes brittle when dropped in cold water. Take from 
the fire. Add a teaspoon of vanilla and pour it carefully 
onto the greased platter. When nearly cold scrape it 
together, pull it out, fold and pull it over and over again 
until it is perfectly white. Moisten the hands now and 
then in cold water or brush them lightly with olive oil. 
If you handle it while too hot the heat and the pulling 
will blister the hands. If there is a large hook in the 
kitchen throw it up over the hook and then pull it down. 
When perfectly white cut it into pieces. Make it into 
rolls the thickness of your finger and six or seven inches 
long. Braid these rolls quickly, put them into a tin 
box that has been lined with waxed paper. 



Maple Sugar Candy 



Boil one pound of pure maple sugar, and half a pound 
of granulated sugar with two teacups of water, add half a 

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"Dame Curtsey's" Book of Candy Making 



teaspoon of cream of tartar, dissolved. Let boil until 
it hardens, then pour in a buttered dish. When nearly 
cool pull until it is light colored. Make in little cakes, 
stick a whole walnut meat in the center. 



Maple Candy 

Boil together for five minutes one cup of maple syrup 
and one cup of sugar ; add one-quarter of a teaspoon of 
cream of tartar, two teaspoons, of butter and two tea- 
spoons of vinegar. After it has boiled until it is brittle 
when tried in cold water, pour it into buttered pans to 
cool. When cool enough to handle, pull it until it be- 
comes hard, then cut it in pieces and allow it to stand two 
or three days to become "ripened." 



Molasses Taffy 

Boil together a pint of molasses, tv/o tablespoons 
of butter, a pound of brown sugar and two tablespoons 
of vinegar. When a little hardens in ice water take from 
the stove, beat in a level teaspoon of baking soda, turn 
into buttered tins, and as soon as it is cool enough pull 
with buttered fingers until light in color and so hard 
it can be pulled no longer. 

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"Dame Curtsey's" Book of Candy Making 



Chocolate Taffy 

Three pounds of white sugar, one cup of water, one- 
half cup of cider vinegar, a lump of butter the size of a 
walnut, six tablespoonfuls of grated chocolate. Put all 
together in a brass or granite kettle. Boil without stir- 
ring until a little dropped in water is crisp. Pour on but- 
tered dishes and when cold enough to harden, pull. Do 
this in a cool room. This recipe may also be used for 
vanilla taffy if the chocolate is omitted and the vanilla 
dropped in during the pulling process. 



Lemon Stick Candy 

Boil one and a half pounds of granulated sugar with 
a half a pint of water, add half a teaspoon of cream of 
tartar dissolved in a little warm water. Keep covered 
and boil over a brisk fire until the syrup threads and 
cracks. Flavor with lemon and color with grated lemon 
peel. Pour out to cool in a well-buttered dish ; as soon as 
cool enough to handle take up and pull. Cut in sticks, 
roll until round, and set aside to harden. Pretty fancy 
sticks may be made by separating the candy and coloring 
each portion differently, pulling and twisting together. 

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"Dame Curtsey's" Book of Candy Making 



Reliable Cream Candy 

2.y 2 pints of white sugar. 
Yz pint of boiling water. 
Yi pint of sweet cream. 
Yz teaspoon of vanilla extract. 

A deep saucepan should be used in making this candy. 
Dissolve the sugar in the boiling water, using a whipping 
motion, until there are no grains of sugar. Do not stir 
after placing on the fire. Cook over a moderately hot 
fire until it will form a soft ball in ice water. Then add 
the cream, and cook until it will form a hard ball when 
tested. Add the extract just before removing from the 
fire. Pour into buttered plates, and pull when cool. Cut 
into pieces. This candy should be set aside for a day 
until it becomes flaky and will melt when put into the 
mouth. If a larger amount of the candy is needed, double 
the proportions. 



Plantation Drops 

One cup of New Orleans molasses, one cup of granu- 
lated sugar, one tablespoon of vinegar, one tablespoon 
of butter, two tablespoons of water and one-half of 
a teaspoon of soda. Place the sugar, water and vin- 
egar in a saucepan. Bring to the boiling point and 
add the molasses. Boil until it will harden when dipped 
in cold water. Add the butter and remove from the fire. 
When it has ceased to boil, stir in the soda. Pour onto a 

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"Dame Curtsey's" Book of Candy Making 



greased platter, and when cool enough to handle pull until 
it is straw-colored. Form into a long thin roll a little 
larger than a lead pencil and when cool cut into small 
pieces with a pair of sharp shears. Dust with cornstarch 
and let stand until perfectly hard. 



Vanilla Cream Candy 

Take two pounds of granulated sugar, two-thirds of a 
cup of water, one-third of a cup of vinegar, a piece 
of butter the size of an egg, one tablespoon of glycerine 
and two teaspoons of vanilla. Boil all except the va- 
nilla,- without stirring, twenty minutes or half an hour, 
until crisp when dropped into water. Just before pouring 
upon platters to cool add a small teaspoon of soda or 
cream of tartar. After pouring upon the platters to cool, 
pour the two teaspoons of vanilla over the top. It can 
be pulled very white. Draw it into the thickness wished, 
and cut over with shears into sticks or odd-shaped drops 
to suit the fancy. If kept for a week it will become 
creamy. 



Molasses Taffy 

One cup of molasses, one cup of sugar, a piece of 
butter the size of an egg. Boil hard, and test in cold 
water; when brittle pour in thin cakes on buttered tins; 
as it cools mark in squares with the back of a knife. 

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Everton Taffy 

Boil one pound of best brown sugar in half a pint of 
water, until a little will harden if dropped into cold 
water ; then add two ounces of butter and boil a few mo- 
ments until it will harden again. Flavor with lemon, if 
desired. 



Cocoanut Taffy 

Boil one pound of white sugar and a half a tea cup of 
water together ; while boiling stir in two ounces of butter. 
Boil until it will pull between the fingers, add three ounces 
of grated cocoanut, pour out to cool, mark in squares. 



Lemon Taffy 

Put one pound of yellow sugar and two cups of water 
in a candy kettle, let boil five minutes and add two ounces 
of butter. Boil until it hardens but not until brittle. 
Flavor with lemon, pour in well-buttered tins. When 
nearly cold mark off with a knife in squares, press nearly 
through. When cold turn out on buttered paper and 
break the squares apart. 

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"Dame Curtsey's" Book of Candy Making 



Cream Taffy 

Put into a porcelain-lined saucepan one pound of 
brown sugar, with four ounces of butter and one table- 
spoon of water; bring this all to the boil, then add a 
dessertspoon of essence of vanilla and a half pint of 
cream. Boil till on dropping it into water it will stiffen, 
then color delicately with a drop or two of carmine ; let it 
boil just two minutes longer, then lift it off the fire, and 
let it go off the boil before pouring it into the buttered 
dishes. 



Creamy White Taffy 

4^4 pounds of sugar. 

Yz pint of vinegar. 

Yz pint of water. 

3/2 pint of molasses. 
Heat to boiling point, and then add half a teaspoon 
of cream of tartar. Stir. When nearly done add a quar- 
ter of a pound of butter and a quarter of a teaspoon 
of soda. Cool in buttered pans and pull. 



Chocolate Taffy 

3 pounds of white sugar. 

I cup of water. 

Yi cup of cider vinegar. 

Butter the size of a walnut 

6 tablespoons of grated chocolate. 



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"Dame Curtsey's" Book of Candy Making 

Boil all together till crisp when dropped in water. 
Put into buttered tins and pull when cold. 



Ice Cream Candy 

4 cups granulated sugar. 
J/2 cup water. 

i teaspoon of cream of tartar. 

y 2 cup vinegar. 

I tablespoon glycerine. 

i teaspoon flavoring extract. 

Boil the sugar, water, vinegar and glycerine together, 
until the mixture will spin a heavy thread. Remove from 
the fire and when it no longer boils add the cream of tar- 
tar and flavoring extract. Pour on a large buttered plat- 
ter, and when sufficiently cool pull until white. This will 
make two pounds. 



Orange Taffy 

Two cups of sugar, juice of one orange. Boil till it 
hardens in water and then pull it. 



School Girl Cinnamon Candy 

i*4 cups of sugar. 

4 tablespoons of vinegar. 

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"Dame Curtsey's" Book of Candy Making 



8 to 10 tablespoons of water. 
Rose coloring if desired. 

Boil these till the mixture spins a thread, and be care- 
ful not to stir it after it begins to boil. When it is done 
put in one teaspoon of cinnamon extract and pour into 
buttered pans. 



Maple Wax 

Boil down maple syrup, or dissolved maple sugar and 
water, till it hairs — not quite long enough to wax as for 
"sugaring off" — but very thick and rich; when just right 
this is a general favorite. 



Lemon Drops 

Take a pound of granulated sugar, a cup of water 
and half a teaspoon of cream of tartar, and boil until 
crisp and hard, taking care that the heat comes only from 
the bottom of the kettle — to prevent scorching. Just be- 
fore the candy reaches the scorching point remove it from 
the stove, add tartaric acid to taste and flavor highly 
with lemon; oil of lemon, when it can be procured fresh, 
is to be preferred to the extract. Drop the candy from a 
spoon upon buttered tins, to form drops the size of a 
dime; or pour it out to a depth of a fourth of an inch 
on a buttered slab, and check off, when partly cooled, into 
inch squares. 

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"Dame Curtsey's" Book of Candy Making 



Polly's Plain Taffy 

3 cups of granulated sugar, 
i cup of boiling water. 

1 tablespoon of vinegar. 

2 tablespoons of butter, 
i teaspoon of vanilla. 
y 2 teaspoon qf lemon. 

Cook the sugar, water, vinegar, and butter to the 
crack stage. Add flavorings and turn into buttered pans. 
When partly cool, pull and cut into pieces one inch in 
length. 



Pulled Taffy 

Take three cups of granulated sugar, a cup of vin- 
egar and water in equal parts (one-third vinegar and 
two-thirds water may be used if the vinegar is very 
strong) and a piece of butter the size of a walnut. Boil 
the sugar, water and vinegar together until half done, 
then add the butter, stirring only enough to incorporate 
the butter thoroughly, and boil until done. Drop a little 
of the candy now and then into cold water, and test by 
pulling it apart; if it snaps it is done, and must be imme- 
diately poured upon a buttered dish to cool. Flavor with 
a little vanilla extract poured upon the top. When the 
taffy has cooled sufficiently to handle it may be pulled, 
cut into short lengths and placed on buttered dishes or 
paraffine paper. 



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VIII.— KISSES, PUFFS, AND CREAMY 

CANDIES 



Cherry Foams 

BOIL two cups of granulated sugar and one-half 
cup of water without stirring until the syrup will 
thread. Add one-quarter teaspoon of vanilla and 
pour it slowly upon the beaten whites of two eggs, beat- 
ing continuously until stiff enough to drop from a tea- 
spoon upon buttered paper. Before the candies cool, 
press one-half of a candied cherry into the top of each. 
If preferred, beat cherries into the candy and when 
creamy pour it into buttered pans. 



Honey Puffs 

Boil three cups of sugar and one cup of cream; 
when it will almost thread, add one-fourth of a cup of 
honey. When it reaches the soft ball stage, take from 
the fire and beat the stiffly beaten white of an egg into it. 
Beat one minute and add half a cup each of finely 
chopped nut meats and chopped candied pineapple. Beat 
until firm and creamy and shape into balls between the 
fingers, then cool. 



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"Dame Curtsey's" Book of Candy Making 



Date Puffs 

Remove stones from one-half pound of dates. Blanch 
one-half pound of almonds. Mix with one-half teaspoon 
of salt and put through a meat chopper; then add one- 
half cup of powdered sugar. Beat the whites of four 
eggs until stiff, and add gradually, while beating con- 
stantly, three-fourths of a cup of powdered sugar. Fold 
first mixture into egg mixture and drop on a buttered 
tin. Bake in a moderate oven ten minutes. 



Maple Puffs 

y 2 lb. maple sugar. 
Y 2 lb. brown sugar. 
Whites of 2 eggs. 
I cup English walnuts. 
y 2 cup chopped figs. 
y 2 cup chopped citron. 
y 2 cup raisins. 
y 2 cup water. 

Boil the sugar and water until they spin a heavy 
thread. Beat the whites of the eggs very stiff, gradually 
add the hot syrup to the whites of the eggs, beating all the 
time. When the mixture begins to stiffen, add the other 
ingredients. Beat until it will hold its shape. Place by 
tablespoonfuls on greased paper and let stand until stiff. 
This will make twelve puffs. 



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"Dame Curtsey's" Book of Candy Making 



Candy Puffs 

I lb. sugar. 

I cup water. 

Whites of 2 eggs. 

i cup chopped nuts. 

i teaspoon flavoring extract. 

Boil the sugar and water until they form a heavy 
thread. Beat the whites of the eggs very stiff. Pour the 
syrup slowly over the beaten eggs, stirring all the time. 
When all the syrup has been used, keep beating until the 
mass begins to harden, then add the flavoring and nuts, 
mix thoroughly and place by the spoonful on a greased 
platter. Make the puffs the size and shape of a large 
egg. 



Cocoanut Puffs 

Heat two cups of granulated sugar with one-half 
cup of cream, and add one-fourth cup of honey. Boil 
until the ball will form in cold water; then remove, and 
beat a half a cup of grated cocoanut into it. Beat until 
creamy, and drop from the end of a small silver spoon 
on oiled paper. 

Cherry Puffs 

Wash one-half pint of cranberries, and let them be- 
come firm and candied by boiling in a thick syrup. You 

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"Dame Curtsey's" Book of Candy Making 



may use candied cherries if desired, but they are more 
expensive. Mix the cherries with one-half pint of 
chopped nut meats, and then shape the mixture in little 
balls between the fingers well greased with butter. Then 
dip them in melted sweet chocolate, roll in powdered sugar 
and set away for a few hours in a cold place 



Cocoanut Kisses 

I fresh cocoanut, grated. 
Yz its weight in powdered sugar. 
Whites of 2 eggs. 

teaspoon flavoring extract. 

Grate the cocoanut and weigh it, add the sugar, mix- 
ing well. Beat the whites of the eggs very stiff, and add 
them to the grated cocoanut and sugar. Beat the mass 
hard for five minutes. Add the flavoring extract, then 
drop it in small spoonfuls on buttered paper, and dry in 
a slow oven for fifteen minutes. This will make two 
dozen kisses. 



Peanut Kisses 

This confection is very simple to make. Shell half a 
pint of peanuts, removing the brown hulls and chop 
rather fine. Beat the whites of four eggs to a stiff froth, 



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"Dame Curtsey's" Book of Candy Making 



but not dry, add carefully two cups of granulated sugar, 
stir in the nuts and drop by teaspoon on oiled paper. 
Bake in a moderate oven until a golden brown. 



Airy Kisses 

2 cups of brown sugar. 

I tablespoon of vinegar. 

i teaspoon of vanilla. 

y 2 cup of water, white of one egg. 

I cup of chopped nut meats. 

The sugar, water and vinegar should be boiled to- 
gether until the mixture threads when dropped from a 
spoon. Beat up the white of egg and pour the hot mix- 
ture into it, beating all the time. When quite stiff add 
the vanilla and nut meats. Drop from a spoon on waxed 
paper. 



Tutti Frutti Cream 

Shred a quarter of a good cocoanut into long, thin 
strips ; shred the same quantity each of candied citron 
and orange peel, and slice five or six figs ; mix these well 
with four ounces of seeded raisins, and spread on but- 
tered pans in a layer half an inch thick. Have ready two 
pounds of granulated sugar boiled with half a pint of 
water till it becomes a light straw color, and directly it 

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"Dame Curtsey's" Book of Candy Making 



changes color in this way pour it over the fruit until it is 
perfectly and evenly covered. Stand it in a cool, dry 
place (not the refrigerator) till half cold, then mark it 
out in bars with a sharp buttered knife. When cold, 
if you bend the tins back and tap the bottom gently, the 
cream will drop out. This kind of cream may be made 
with all kinds of nuts, either alone or mixed, sliced Brazil 
nuts being particularly good, or with any preserved fruit. 



Cocoanut Drops 

To make cocoanut drops, take two grated cocoanuts, 
one pound of confectioners' powdered sugar, and the 
grated yellow rind and juice of two lemons; work to- 
gether well and form into drops the size of an English 
walnut. In the center of each cake put a small piece of 
citron; place on buttered tins and bake in a hot oven 
until the tops are brown. 



After-Dinner Mints 

Put three cups of sugar, one-fourth teaspoon of 
cream of tartar, one-half cup of boiling water, and 
one-half tablespoon of vinegar in a graniteware sauce- 
pan. Place on range, bring quickly to the boiling point, 
and let boil rapidly without stirring until mixture will 
become brittle in cold water. Pour on a large buttered 



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"Dame Curtsey's" Book of Candy Making 



platter. As soon as mixture cools around edge, fold 
toward center. As soon as it is cool enough to handle, 
pull until white, adding during the last of the process just 
two drops of oil of peppermint. Cut in small pieces into 
a bowl containing a small quantity of powdered sugar. 
Stir until each piece is coated with sugar, put into a glass 
jar, and adjust cover. Let stand from ten to twelve days, 
in which time it will become creamy. 



White Nougat 

Blanch a pound of almonds, and chop. Pour four 
ounces of white honey in a clean new tincup, set the cup 
in a kettle of water and boil until it will roll in a ball, 
to this add an ounce of powdered sugar, and the stiffly 
beaten white of one egg. Cook until stiff, and stir in the 
almonds. Take from the fire and pour in a little tray 
lined with white paper, press down firmly and let stand 
until cold. Then cut in thick, small blocks, and dust with 
powdered sugar, which has been flavored with vanilla, and 
dried. 



Oriental Cream Candy 

I cup of cream. 

ZVa cups of sugar. 

Yz cup of chopped nuts. 

Yz cup of candied fruits. 



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"Dame Curtsey's" Book of Candy Making 



Cook the sugar and cream to the soft ball degree. 
Pour onto a large platter and cool. Work with a wooden 
spoon until the candy begins to look creamy, then add the 
fruit and nuts. Continue to work until the mass stiffens. 
Let stand ten minutes. Break off small pieces of the mix- 
ture and knead them until they are soft and pliable, then 
shape as desired. Half a cup each of chopped figs, 
dates and raisins may be kneaded into the cream. Wrap 
in a moist towel and after an hour or more slice. This 
fruit roll may contain any combination of fruits and 
nuts. 



Orange Creams 

Delicious pan creams may be made by boiling three 
pounds of sugar, one pint of water and one-half tea- 
spoon of cream of tartar to a soft ball. Let it cool, 
and then add a little orange flower water and stir until 
white. Pour into a pan and when cool mark into squares 
and break apart. Other flavors and colors may be used. 



Ribbon Candy 

Part I: Put two cups of granulated sugar and 
one-half cup of milk in a saucepan. Place on range, 
and stir occasionally until sugar is dissolved. Bring to 
the boiling point and let boil rapidly, without stirring, 
until mixture will scarcely form a jelly-like ball in cold 

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"Dame Curtsey's" Book of Candy Making 



water. Remove from range and pour on a larger platter. 
Cool slightly, and work with a large wooden spoon until 
creamy. Add one teaspoon of lemon juice and one- 
half cup of Sultana raisins, and press evenly into a 
slightly oiled tin pan. If mixture becomes too stiff to 
spread evenly, it may be worked between the hands until 
soft. 

Part II : Put two cups of brown sugar and one- 
half cup of water in a smooth graniteware saucepan. 
Place on range, bring to the boiling point, add one and 
one-half squares of unsweetened chocolate, and stir until 
chocolate has melted. Then continue boiling until mix- 
ture will form a soft ball in cold water. Remove from 
range, beat until of a creamy consistency, and pour over 
Part I. 

Part III : Use same measure of sugar and milk as in 
part I, and boil and work in like fashion. Color with leaf 
green and add one-half teaspoon of vanilla, one-fourth 
teaspoon of almond extract, and one-third cup of pis- 
tachio nuts blanched, and split. Press evenly in pan 
over Part II. 

Let stand several hours, remove from pan, cut in one- 
half-inch slices crosswise, and slices in pieces. 



French Pralines 

Mix together one cup of powdered sugar, one-half 
of a cup of maple syrup, one-fourth of a cup of cream 

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"Dame Curtsey's" Book of Candy Making 



and a few grains of salt. Bring to the boiling point 
and let boil until a soft ball may be formed, when mixture 
is tried in cold water. Remove from range and beat 
until the mixture is creamy. Add one cup of pecan 
nut meats, cut in pieces. Drop from tip of spoon in 
oblong piles on buttered paper. 



Pecan Surprise 

Make a filling of two cups of granulated sugar and 
one-fourth cup of water. Flavor with a drop of rose 
flavoring. Boil until it will form a ball in water; then 
remove from the fire, and beat until creamy. When 
it can be handled, turn it on a greased baking board, and 
knead like bread. Then take maraschino cherries and 
shape a tiny ball of the filling around each. Press four 
pecan nut meats about each ball until the filling is com- 
pletely hidden. 



Almond Wafers 

Pour a layer of melted sweet chocolate into a flat 
greased pan, and place a layer of blanched almonds on 
top of this. Cover these with another thin layer of melted 
chocolate, and set away in a cool place. When perfectly 
dry cut them into wafers. 



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"Dame Curtsey's" Book of Candy Making 



Peach Maples 

Boil one cup of maple sugar and one cup of granu- 
lated sugar with one cup of cream until it will form a 
ball in water. Remove from the fire, and add the stiff 
white of an egg, and a half cup of soft canned peaches. 
Beat until the mixture is entirely blended and firm, and 
shape into squares between greased fingers. 



Peppermint Candy No. 1 

Grandma's Favorite 

One pound of granulated sugar, one cup of water, one 
teaspoon of essence of peppermint, and a pinch of cream 
of tartar. Do not stir while boiling. When it will harden 
in cold water stir until it looks cloudy, then form into 
drops. 



Peanut Candy 

Boil one pound of sugar with a cup of water, add a 
pinch of cream of tartar. Let the syrup boil until it 
hardens. Butter the side and bottom of a broad, shallow 
tin pan, and spread chopped peanuts evenly around it. 
Carefully spread the boiling syrup over the nuts and set 
aside. When stiff cut in bars with a sharp knife. Let 
stand a day or two and it will become soft and delicious. 

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"Dame Curtsey's'* Book of Candy Making 

Vanilla Cream Candy 

Put a pound and a half of white sugar, with a half 
a pint of water in a porcelain lined candy kettle. Boil 
rapidly, until when dropped in water it will form a soft 
ball, add a teaspoonful of extract of vanilla, grease a tin 
pan, pour in the candy, and set on ice to cool as rapidly 
as possible, pull until very white. Draw out in flat sticks, 
lay on a dry tin or flat dish for a few hours, when it will 
become creamy, and put away in close covered pans or 
boxes. 



Peppermint Candy No. 2 

Boil two cups of brown sugar and one cup of corn 
syrup until it will harden when dropped in cold water. 
Just before removing from the fire add one tablespoon 
of butter and twelve drops of peppermint. Mark in 
squares when warm. 



Strawberry Cubes 

Heat two cups of confectioners' sugar with one cup 
of canned strawberry juice; then boil rapidly until 
a ball will form when dropped into cold water. Add one- 
fourth of a cup of the berries and one-fourth of a cup of 
chopped dates. Whip until creamy, and turn out into a 
square greased pan. When cold cut into cubes and press 
an English walnut meat on each cube. 

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"Dame Curtsey's'' Book of Candy Making 



Fig Paste 

Boil a pound of fresh figs in a cup of water. When 
the figs become soft, strain, and boil the liquor down one- 
half. Stir in a pound and a half of sugar, and boil slowly 
until a thick paste. Line a very shallow pan with paper, 
put the paste on while hot, let cool, lift the paper from 
the pan, cut the paste in little blocks, and roll in sugar. 



Maple Cream, Boiled 

Mix two pounds of maple sugar, a fourth of a tea- 
spoon of cream of tartar and a cup of water, and boil 
until a little syrup will form a "soft ball" when tried in 
water. Set it away in the kettle until almost cold, and 
then work it with the paddle until it becomes creamy or 
cloudy, when pour immediately into a shallow tin pan. 
When cold turn the pan upside down, when the cream 
will drop out. Divide into blocks. 



Honey Nougat 

3 cups granulated sugar. 

1V2 cups of any desired nuts. 

2 /z cup of strained honey. 

2 /z cup of hot water. 

White of one egg beaten stiff. 



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"Dame Curtsey's" Book of Candy Making 



Boil the sugar, water and honey together until they 
make a rather hard boil when dropped in cold water. 
Remove from the fire, pour in the beaten white of the 
egg and beat briskly with a silver fork. After beating 
well pour in the nut meats, and beat until it becomes a 
hard, creamy mass, then pour into a buttered dish to 
cool. 



Watermelon Nougat 

2 cups of white sugar. 

Y-2. cup of cold water. 

Yz cup of golden syrup. 

Whites of two eggs beaten stiff. 

i teaspoon of vanilla extract. 

Yz cup of preserved watermelon rind chopped. 

i cup of chopped nut meats. 

Boil the sugar, water and syrup until the mixture 
becomes brittle when dropped in ice water. Remove 
from the fire and cool slightly, then pour over the whites 
of the eggs, beating well. Add the vanilla, watermelon 
rind and chopped nuts. Beat well and pour into a but- 
tered pan to cool. Cut in squares. 



Peanut Nougat 

Shell the peanuts, remove the skin, break into small 
pieces or not, as preferred. Take the same bulk of XXX 

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"Dame Curtsey's" Book of Candy Making 

confectioners' sugar (perhaps a trifle more) as of pea- 
nuts. Put the sugar in a saucepan, and as soon as dis- 
solved throw in the nuts, stirring rapidly at the same 
time. Pour into a buttered pan, and press quickly into 
cakes with a buttered knife, as it cools very soon. 



Almond Nougat 

Take any number of blanched almonds, and the same 
bulk of XXX confectioners' sugar. Put the sugar in a 
saucepan, and as soon as dissolved throw in the almonds, 
stirring rapidly at the same time. Pour into a buttered 
pan, and press into cakes with a buttered knife, as it cools 
very quickly. 

Recipe for Turkish Delight 

(From Elihu Grant's The Peasantry of Palestine) 

The first essential is a perfectly clean cooking dish, as 
the secret of good Turkish Delight is to prevent burning 
or sticking. 

One-half pound of corn starch, three pounds of sugar 
and ten cups of water are to be used. 

The corn starch is to be dissolved in two cups of 
water and strained. The remaining eight cups of water, 
hot, and the sugar are to be made into a syrup. When 
the syrup is almost at the boiling point, clear with the 

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"Dame Curtsey's" Book of Candy Making 



white of an egg, skim off, add the juice of a half lemon 
and strain through a cloth. 

Pour the corn starch solution into the hot syrup, 
stirring continually, and allowing the mixture to boil 
until very thick, an hour if necessary, stirring all the 
time to prevent sticking at the bottom. This constant 
stirring during the cooking is very important. 

Blanched almonds and the flavoring (generally mistkd 
gum) are put in just before taking the dish from the fire. 
The whole is then poured into a large shallow tin into 
which fine sugar has been sifted. 

When the paste has cooled it may be scored and cut. 



Chocolate Dominoes 

Mix thoroughly together one-half of a cup of pecan 
nut meats, one-half of a cup of English walnut meats, 
one-half of a cup of figs cut in pieces, and one-half of a 
cup of dates (from which stones have been removed), 
forced through a meat chopper or finely chopped. Add 
the grated rind of one orange, one tablespoon of orange 
juice, and one square of melted unsweetened chocolate. 
Toss on a board sprinkled with powdered sugar and roll 
to one-third of an inch in thickness. Cut into the shape of 
dominoes, using a sharp knife. Spread thinly with melted 
unsweetened chocolate, and decorate with small pieces of 
blanched almonds to imitate dominoes. 



89 



IX.— GLACED NUTS AND FRUITS 



Glace Nuts 

PUT two cups of granulated sugar, one cup of 
boiling water and one-eighth of a teaspoon of 
cream of tartar in a smooth graniteware saucepan. 
Stir, place on range, and heat to the boiling point. Boil, 
without stirring, until the syrup begins to discolor slightly. 
After a few minutes' boiling, the sugar will adhere to the 
sides of the pan ; this should be washed off with a new 
sponge or bit of gauze, first dipped in cold water. Have 
a pan of cold water near at hand, dip the gauze in cold 
water, then quickly wash off a small part of the sugar and 
repeat until all the sugar adhering to the sides of sauce- 
pan is removed. Remove saucepan from fire, and place 
in a larger pan of cold water to instantly stop the boiling. 
Remove from cold water and place in a saucepan of hot 
water during the dipping. Take nuts separately on a 
long hat pin, dip in syrup to cover, remove from syrup, 
and place on oiled paper. 



Method No. 2 

Throw into the syrup one piece at a time the fruits 
to be glaced ; remove them with a fork and drop on the 
slab or pan. Candied fruit, such as cherries, pineapples, 

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"Dame Curtsey's" Book of Candy Making 



limes, apricots, etc., can be cut into squares and dipped, 
as can walnuts, Brazil nuts, dates and figs. Fresh Malaga 
and California grapes, tangerines and sections of oranges 
can also be glaced. 



Candied Orange Peel 

1 cup water. 

2 cups of orange peel. 
I cup sugar. 

Cut the peel in long strips and measure two cups of 
them. Put them in a saucepan and pour the water over 
them. Cook until tender. Drain off the water and add 
the sugar. Gradually heat and when the sugar is melted 
cook over a slow fire until the peel is clear. Remove 
from the fire and when cool dip in dry granulated sugar 
and pack in jars. The peeling of grape fruit is delicious 
prepared this way, or a combination of the two half and 
half may be used. 



Orange Balls 

Soak orange peel three days in cold water, changing 
the water each day. Then put the peel in hot water and 
boil until soft. Squeeze as dry as possible. Chop fine 
and weigh. Take the same amount of sugar and boil with 
a little water until it hairs. Add the chopped peel, boil 
a few minutes longer, take from the fire, cool, put on a 

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"Dame Curtsey's" Book of Candy Making 

baking board sprinkled with granulated sugar and mould 
into small balls. Roll in the sugar and spread on a plate 
to dry. 



Angelica Glace, With Different Kinds of Jelly 

Select a few broad, hollow stalks, or reeds, of green 
preserved angelica, cut them in rather large lozenge or 
diamond shapes, fill up the hollows with stiff apple or cur- 
rant jelly, or any other stiff preserve; dip in sugar, and 
place upon wire trays to dry. 



Candied Nuts 

One cup of brown sugar, one-half of a cup of water, 
one-third of a cup of corn syrup, one teaspoon of 
vinegar and one teaspoon of glycerine. Place all of the 
ingredients in a saucepan and boil to the snap stage. 
Place the nuts on a buttered, shallow pan, remove the 
saucepan from the fire and let stand three minutes, so that 
the syrup will cease to boil ; then pour it over the nuts. 



Candied Peanuts 

Crystallized or candied peanuts are prepared in the 
following way : Boil to the "crack" consistency two cups 
of granulated sugar, one cup of water and half a 



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"Dame Curtsey's" Book of Candy Making 



teaspoon of cream of tartar, taking care not to stir 
after it commences to boil. Remove from the fire and 
dip the nuts, from which the brown skin has been re- 
moved, one at a time. Cover well, then drop them on 
paraffine paper or buttered plates. All nuts and pieces of 
fruit may be treated in the same way. 



Glace Nuts and Fruits 

White grapes, pieces of larger fruits and any nuts 
may be used. Boil the syrup until slightly caramelized 
and place in a dish of hot water. Using a clean hatpin 
or a fork, dip the fruit or nuts quickly in the syrup and 
place on oiled paper or a buttered platter. 



Prune Glace 

Slit firm prunes and remove the pits carefully, 
leaving the fruit intact. Stuff them with chopped dates 
and walnut meats and press them into regular form. 
Stick a wooden toothpick in the end of each prune like a 
stem. To glace them, place two pounds of granulated 
sugar in a three-pint aluminum saucepan and add to it 
half a pint of water and a good pinch of pure cream of 
tartar. Set the pan over a blue flame and stir the mix- 
ture with a tablespoon until it boils, dissolving the sugar. 
Discontinue the stirring and let it boil for about twelve 



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"Dame Curtsey's" Book of Candy Making 



minutes, or until the syrup changes from a water- white 
to a maple tint, but not long enough to scorch it. The 
boiling is very easily done. When the syrup shows the 
desired color remove the pan containing it and set it in 
some convenient place, slightly tilted to get good depth 
of syrup. Now take a prune by its newly provided stem 
and plunge it quickly into the hot syrup ; dip the fruit in 
just far enough to cover well. This operation takes only 
a. second. Lift the prune out quickly and hold it stem 
down for an instant; then set it on an earthen platter. 
Have the stems in securely and dip them one after an- 
other so long as the syrup stays thin. 



Sugared Nuts 

Blanch one pound of shelled almonds and put them 
with one pound of granulated sugar into a saucepan. Let 
the sugar melt slowly, then remove from the fire and stir 
until the syrup granulates or becomes sugar again. Put 
the pan on the fire again and stir until each nut is well 
covered and browned a golden brown. Put them out 
on wax paper and pick the nuts carefully apart with 
wooden skewers or toothpicks. When dry they are ready 
for the table ; they will keep a long time. This rule came 
from a confectioner at Nice and was given to Linda Hull 
Larned. 



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"Dame Curtsey's" Book of Candy Making 



Hungarian Nut Candy 

Take one-half pound of finely ground almonds, one- 
half pound of granulated sugar and stir in one table- 
spoon of cold water gradually; add the white of one 
egg beaten into a stiff froth and flavor with one tea- 
spoon of vanilla. Mix ingredients well together and 
spread in a large buttered pan, smooth over with a wet 
knife and bake for about eight or ten minutes, taking care 
that it does not burn. 



Titbits 

Put an equal amount of figs, stoned dates and nut 
meats through the meat chopper. Make into balls and 
roll in powdered sugar. These may be dipped in melted 
sweet chocolate. 



Pineapple Rings 

Select a pineapple and cut into rings one-fourth of 
an inch thick, or use sliced canned pineapple. Simmer in 
a thick syrup until it is firm and candied. Remove from 
the syrup and place them in a draining pan that has 
been well greased. When dry dip the rings in melted 
sweet chocolate and sprinkle with grated nut meats. 



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"Dame Curtsey's" Book of Candy Making 



Burnt Almonds 

Two cups of brown sugar, one-half of a pound of 
almonds, one-half of a cup of water, one tablespoon of 
vinegar and one teaspoon of glycerine. Blanch the 
almonds and brown them in the oven. Place the other in- 
gredients in a saucepan and boil until it forms a hard 
ball in water. Take from fire and allow to stand for three 
minutes. Stir almonds in with a fork until the candy 
begins to grain and harden. Pour on a buttered platter 
and pick out the almonds. Place them on a paraffine 
paper. Return the candy to the sauce pan, add a table- 
spoon of water and boil again. Repeat the process 
as before. If the coating is not sufficiently heavy, return 
to the fire and repeat the process a third time. 



Candy Apples 

Candy apples are a delicious wholesome sweet for 
children. Remove the cores from as many small, red 
apples as are needed, fill the apples with nuts. Dip in a 
syrup of sugar and water which has been boiled until it 
is crisp, fasten skewers to apples and let them harden. 



Candied Orange Peel 

Carefully remove all of the peel from four thin- 
skinned oranges in quarters. Cover with cold water, 

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"Dame Curtsey's" Book of Candy Making 



bring gradually to the boiling-point and let simmer until 
soft. Drain and remove all white portion by scraping 
with a spoon. Cut yellow portion in thin strips, using 
the scissors. Boil one cupful of sugar and one half of a 
cupful of water, until syrup will thread when dropped 
from tip of spoon. Cook strips in syrup five minutes, 
drain, and roll in fine granulated sugar. 



07 



X.— POPCORN DAINTIES, STUFFED 
DATES, PRUNES, AND 
MARSHMALLOWS 

Hot Buttered Popcorn 

POP the corn with extra care, place it in a coarse- 
mesh sieve and shake out all of the unpopped ker- 
nels. Place the corn in a large pan; if it becomes 
cold set it in the oven until it is quite hot. Soften a 
liberal supply of butter so that it will pour easily. Care 
should be taken lest the butter, when melting, turn to 
oil and change flavor by over-heating. Turn the but- 
ter over the hot corn in a fine stream and stir it through 
evenly with a large spoon. Sprinkle over the corn a 
handful of fine salt, sifting it evenly. Keep the pan in a 
warm place (covered) until wanted and serve the corn 
hot. It will remain fresh for some time if placed in 
paper bags. 



Violet Popcorn 

Take a cup of granulated sugar, one tablespoon 
of butter, three tablespoons of water, and a few drops 
of violet coloring. Boil until ready to candy. Have 
handy in a large earthen or wooden dish three quarts of 
freshly popped corn. Pour the candy over the corn, 

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"Dame Curtsey's" Book of Candy Making 



stirring briskly, until it is evenly distributed, and you will 
find each grain crystallized with violet sugar. 



Popcorn Balls No. 1 

The corn must be nicely popped, and all of the hard 
grains rejected. Boil three-fourths cup of water with 
two cups of sugar until it will spin a heavy thread; re- 
move from the fire, have the corn in a large bowl (three 
quarts will be needed for this amount of syrup), pour 
the sirup over the corn, and stir so every grain may be 
coated. Dip the hands in cold water or flour, and shape 
into balls quickly. Ten or twelve balls may be made, 
according to size. 



Popcorn Balls No. 2 

Two cups of molasses, one cup of brown sugar, one 
tablespoon of vinegar, and a piece of butter the size of 
a small egg. Make the candy in a large kettle. Take 
popcorn enough to fill a four-quart measure, sal); it, 
and sift it through the fingers, that the extra salt and 
unpopped kernels may drop through. Then stir all the 
corn into the kettle that the candy will take, heap it on 
buttered platters or make it into balls. 



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"Dame Curtsey's" Book of Candy Making 



Popcorn Cakes 

The preparations are much the same for these as for 
popcorn balls, except that the corn must be rolled 
after popping, salting, and sifting. It is then mixed 
with the candy in the kettle, pressed into buttered tins 
after removal from the range, and cut into cakes with a 
sharp knife. 



Popcorn Candy 

Take a tablespoon of butter, three of water, and 
one cup of white sugar; boil until it is ready to candy 
and then add three quarts of nicely-popped corn. Stir 
briskly until the mixture is evenly distributed over the 
corn. Keep up the stirring until it cools, when each 
kernel will be separately coated. Close and undivided 
attention will be necessarv to the success of this kind of 
candy. Nuts are delicious prepared by this method. 



Cracker Jack 

Two cups of sugar, one cup of molasses, one table- 
spoon of butter and two of vinegar ; boil until the mixture 
snaps in cold water, then take from the fire and add 
half a teaspoon of soda; stir briskly and pour over the 
popped corn ; stir thoroughly. Add peanuts with the corn 
if nut cracker jack is wanted. 

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"Dame Curtsey's" Book of Candy Making 



Sugared Popped Corn 

Put two tablespoons of butter in a saucepan and, 
when melted, add two cups of brown sugar and one- 
half cup of water. Bring to the boiling-point and let 
boil sixteen minutes. Pour slowly, while stirring con- 
stantly, over two quarts of popped corn and continue the 
stirring until every kernel is well coated with sugar. 



Crystallized Honey Popcorn 

I teacup of white honey, 
i teacup of white sugar. 
iY2 tablespoons of butter, 
i tablespoon of water. 

Boil until brittle when dropped in ice water. 

Have 2 quarts of nicely popped corn ready and pour 
the syrup over it until evenly distributed, stir briskly 
until nearly cool. 



Honey Popcorn Balls 

Take a cup of strained honey, put it into a sauce- 
pan and boil until it will form a soft ball when dropped 
into cold water. Have ready a good-sized bowl of freshly 
popped corn. Pour the honey over it, mixing all the 
while. When a little cool grease the hands, mould the 
corn into balls and stand them on greased paper. A 

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"Dame Curtsey's" Book of Candy Making 



cup of sugar and half a cupful of water may be boiled, 
to a syrup and used in the same fashion. These balls are 
the special delight of children. 



Stuffed Dates No. 2 

Shell and remove meats from Brazilian nuts, leav- 
ing them whole as far as possible, and with a small sharp 
knife cut off the brown skin. Make a cut the entire 
length of the dates and remove the stones. Fill cavities 
with the Brazilian-nut meat, and shape in original form. 
Roll in granulated sugar and pile in rows on a small plate 
covered with a doily. 



Stuffed Prunes 

Chop peanuts very fine and mix to a paste with pow- 
dered sugar, the white of an egg, and just enough sherry 
to flavor. Remove the stones from large prunes and fill 
the cavity with the peanut paste, then roll these prunes 
in powdered sugar. 



Stuffed Dates No. 1 

For this confection select rich, glossy Persian dates 
of the best quality, separate them, slit each with a thin- 

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"Dame Curtsey's" Book of Candy Making 



bladed penknife and remove the pit. Prepare a pound 
after this manner, then take a part of them (the inferior 
looking-ones) and mash or chop them to a pulp. Next 
chop a like quantity of English walnuts or hickory-nut 
meats rather fine and mix the minced dates and walnut 
crumbs into a dough-like consistency. Stuff each slitted 
date full with this rich mixture, using a three-tined steel 
fork. Wrap each date thus prepared in a small sheet of 
wax paper (size 4x6 inches) and twist the ends like 
molasses kiss papers. 

Other excellent combinations are as follows : Seeded 
cluster raisins and blanched almond meats reduced to 
paste; crystallized ginger and glace cherries minced; 
blanched roasted peanuts chopped fine and mixed with 
mashed figs. Freshly made peanut butter makes a de- 
licious filling for stuffed dates. 



Figs "En Surprise" 

Steam the best quality of figs until soft. Cool and 
make an incision in each lengthwise and stuff with one- 
half of a marshmallow and an English-walnut meat 
broken in pieces. Close and serve in individual paper 
cases. 



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"Dame Curtsey's" Book of Candy Making 



Marshmallows Made With Gelatine 

These marshmallows are more wholesome than the 
better-known variety, and are made by dissolving two 
heaping tablespoons of powdered gelatine in eight table- 
spoons of cold water. Add the same quantity of cold 
water to two cups of granulated sugar and heat until 
dissolved. To this syrup put the dissolved gelatine, and 
partially cool. Flavor to taste, and do not omit a few 
grains of salt. Beat with an egg-beater until white and 
fluffy, then with a spoon until soft enough to smooth 
into a sheet. Butter square tins and dust thickly with 
powdered sugar ; pour in the mixture and let cool. When 
it will no longer stick to the fingers, turn out upon waxed 
paper, dusted with powdered sugar, and cut into squares, 
rolling in the sugar to coat all sides evenly. Or roll in 
powdered macaroons, or toasted and rolled cocoanut, as 
preferred. 



Marshmallows Arabic 

To three ounces of pure gum arabic, dissolved in one 
cup of hot water and strained, put one cup of powdered 
sugar and boil ten minutes, stirring all the time. Have 
one egg white, stiff-beaten, and add on removing from 
fire, blending thoroughly. Flavor with rose, pistachio 
or orange-flower water. Turn into square pans, pow- 
dered with confectioners' sugar (cornstarch is cheaper) 



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"Dame Curtsey's" Book of Candy Making 



to the depth of one inch and when cold cut in inch 
squares, finishing with sugar as before. 



Pineapple Marshmallows No. 1 

Heat two cups of sugar, half a cup of water and 
half a cup of honey over a slow fire. Then boil rap- 
idly until it threads, and add eighteen marshmallows, 
cut in pieces, and the beaten whites of two eggs. Beat 
until the mixture is creamy, then add one cupful of 
chopped candied pineapple. When quite firm pour into 
an oiled pan and cut into squares. Roll in cornstarch 
and powdered sugar. 



Pineapple Marshmallows No. 2 

Soak four ounces of gum arabic in one cup of pine- 
apple juice until dissolved, then strain through cheese- 
cloth. Put into a granite saucepan with a half-pound 
of powdered sugar, and set in a large pan of hot water 
over the fire. Stir until the mixture is white and thick- 
ened. Test by dropping a little in cold water. If it 
"balls," take from the fire and whip in the stiffly whipped 
whites of three eggs. Flavor with a teaspoon of vanilla 
or orange juice, then turn into a square pan that has been 
dusted with cornstarch. The mixture should be about 

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"Dame Curtsey's" Book of Candy Making 



an inch thick. Stand in a cold place for twelve hours, 
then cut into inch squares, and roll in a mixture of 
cornstarch and powdered sugar. 



Lemon Marshmallows 

Soak three ounces of gum arabic in three-fourths 
of a cup of water, and strain through a napkin. Then 
add two cups of confectioners' sugar, and cook until the 
mixture is thick. Add the juice and grated rind of a 
lemon, and beat the stiff whites of three eggs into it. 
Grease a pan, dust with cornstarch, and pour the mix- 
ture into it. Sprinkle the top lightly with cornstarch, 
and let it stand for twelve hours. Cut into squares. 

THE END 



106 



INDEX 



After dinner mints, 79 

Airy kisses, 78 

Almond, burnt almonds, 96 

nougat, 88 

rolls, 32 

wafers, 83 
Angelica glace, 92 
Apples, candied, 96 

Black walnut fudge, 36 
Bonbons, 19 

marshmallow, 21 
Brittles, burnt almond, 62 

nut, 61 

peanut, 62, 63 
Brown sugar fudge, 50 
Butter Scotch, 60 

Candied nuts, 92 

orange peel, 91, 96 

peanuts, 92 
Candy, source of word, 11 

puffs, 76 
Caramel, 43 

Caramels, chafing dish choco- 
late, 54 
chocolate, 51, 52 
coffee, 51 

easily made chocolate, 55 
ginger cream, 51 
honey, 54 
nut chocolate, 53 
plain chocolate, 55 
Quaker City, 52 
Smith college, 53 
thirty-dollar, 53 



Chafing dish chocolate cara- 
mels, 54 
Cherries, cream, 27 

cherry foams, 74 

puffs, 76 
Chocolate for dipping, 15 
Chocolate, 

caramels, 51, 52 

chafing dish caramels, 54 

college "blutwurst," 24 

creams, 22 

cream drops, 26 

cream fudge, 36 

dominoes, 89 

easily made caramels, 55 

fudge with peanut butter, 41 

nut fudge, 38 

patties, 20 

peppermints, 21 

plain caramels, 55 

spiced cream, 31 

taffy, 66, 70 

Cocoanut creams, 27 

drops, 79 

fudge bars, 49 

kisses, 77 

puffs, 76 

taffy, 69 
Coffee caramels, 51 

fudge, 39, 45 

walnuts, 23 
College "blutwurst," 24 

fudge, 42 

"Crack" test, 14 
Cracker jack, 100 



107 



Index 



Cream candy that will keep, 
creamy white taffy, 70 
fudge, 50 
maple, 86 

oriental candy, 80, 81 
reliable, 67 
tutti frutti, 78 
vanilla, 68, 85 
Creams, almond, 26 
cherries, 2? 
chocolate, 22 
cocoanut, 27 
date, 28 

English walnut, 28 
French vanilla, 26 
fig, 28 
fruit, 28 

"Irish potato/' 21 
lemon drops, 29 
maple sugar, 29 
Neapolitan, 29 
nut, 30, 32 
orange, 81 
peppermint, 31 
spiced chocolate, 31 
wintergreen, 31 

Dates, creamed, 22, 28 

puffs, 75 

stuffed, 102, 103 
Divinity fudge, 34 

Easily made chocolate cara- 
mels, 55 
English walnut, creams, 28 
fudge, 35 

Fig, creams, 28 

"en surprise/' 103 

fudge, 35, 46 

paste, 86 
Fondant, 15 

cooked, 19-24 

French cream, 25 

ways of making, 16-18 



French cream fondant, 25 
French pralines, 82 
Fruit creams, 28 

fruit fudge, 40 

roll fudge, 42 

Fruits, dipped in fondant, 23 
glace, 90, 91, 93 

Fudge, brown sugar, 50 
brown sugar black walnut, 36 
chocolate cream, 36 
chocolate nut, 38 
chocolate with peanut butter, 
4i 

cocoanut bars, 49 
coffee, 39, 45 
college, 42 

college sea foam, 43 
cream, 50 
divinity, 34 

English walnut cream, 35 
fig, 46; cream, 35 
fruit, 40; roll, 42 
golden syrup, 47 
just fudge, 48 

maple, 48; bonbons, 50; 

marshmallow, 40 ; sugar, 

46; walnut, 37 
marshmallow, 47; and fruit, 

37 

panoche, 43, 44; Spanish, 44 
peanut, 41 
pineapple, 45 
plain, 33 
popcorn, 39 
raisin, 33 
Ravinia, 40 
seven-minute, 33 
Sewanee caramel, 41 
sour cream, 46 
valentine heart, 49 
Victoria, 38 

Glaced nuts and fruits, 90-93 
angelica, 92 

108 



Index 



peanuts, 92 
prunes, 93 
Golden syrup fudge, 47 

"Hard ball" test, 14 
Honey, candy, 60 

caramels, 54 

nougat, 86, 87 

popcorn balls, 101 

puffs, 74 

taffy, 59 

walnut, 63 

Ice cream candy, 71 
"Irish potato" creams, 21 

Just fudge, 48 

Kisses, airy, 78 
cocoanut, 77 
peanut, 77 

Lemon cream drops, 29 
drops, 72 
stick candy, 66 
taffy, 69 

Maple sugar bonbons, 50 
candy, 64, 65 
creams, 29 
fudge, 48 

marshmallow fudge, 40 
peach maples, 84 
puffs, 75 

walnut fudge, 37 
wax, 72 

Marshmallow, arabic, 104, 105 

bonbons, 21 

fruit fudge, 37 

fudge, 47 

gelatine, 104 

lemon, 106 

pineapple, 105, 106 
Measurements in cooking, 13 
Mints, after dinner, 79 



Molasses candy 
old fashioned, 58 
plantation drops, 67 
stretched, 59 
taffy, 65, 68 

Neapolitan creams, 29 
Nougat, almond, 88 

honey, 86, 87 

peanut, 87, 88 

watermelon, 87 

white, 80 
Nut, balls, 23 

brittles, 61 

candy, 22 

candied, 92 

chocolate caramels, 53 
creams, 30, 32 
fondant square, 24 
glace, 90, 91, 93 
Hungarian candy, 95 
sugared, 94 

Orange balls, 91 
creams, 81 
drops, 30 

peel candied, 91, 96 
taffy, 71 
Oriental cream candy, 80, 81 

Panoche, 43, 44 

Spanish, 44 
Peach maples, 84 
Peanut brittle, 62, 63 

candy, 84 

candied, 92 

fudge, 41 

"goo goo," 61 

kisses, 77 

nougat, 87, 88 
Pecan surprises, 83 
Peppermint candy, 85 

chocolate peppermints, 21 

creams, 31 

dipped cream, 20 



Index 



drops, Grandma's favorite, 
84 

patties, 19 
Pineapple fudge, 45 

marshmallows, 105, 106 

rings, 95 
Plantation drops, 67 
Polly's plain taffy, 73 
Popcorn, balls, 99, 101 

buttered, hot, 98 

cakes, 100 

candy, 100 

cracker jack, 100 

crystallized honey, 101 

fudge, 39 

honey balls, 101 

violet, 98 
Pralines, French, 82 
Prune glace, 93, 94 
Puffs, candy, 76 

cherry, 76 

cocoanut, 76 

date, 75 

honey, 74 

maple, 75 
Pulled candy, 57-59 

chocolate, 70 

creamy white, 70 

ice cream, 71 

orange, 71 

plain taffy, 73 

pulled taffy, 73 

Quaker City caramels, 52 

Raisin fudge, 40 
Ravinia fudge, 40 
Ribbon candy, 81, 82 

School girl cinnamon candy, 71 
Seven-minute fudge, 33 
Sewanee caramel fudge, 41 



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Smith college caramels, 53 
"Soft ball" test, 14 
Spiced chocolate cream, 31 
Strawberry cubes, 85 
Stuffed dates, 102, 103 

Taffy, 57 
chocolate, 66, 70 
cocoanut, 69 
cream, 70 
creamy white, 70 
Everton, 69 
ice cream, 71 
lemon, 69 
molasses, 65, 68 
orange, 71 
Polly's plain, 73 
pulled, 73 

school girl cinnamon, 71 
Tests, "crack," 14 

"hard ball," 14 

"soft ball," 14 

thread spinning, 13 
Thermometer, use of, 13, 14 
Thirty-dollar caramels, 53 
Thread spinning test, 13 
Titbits, 95 

Turkish delight, 88, 89 
Tutti frutti cream, 78 

Utensils for candy making, 13 

Valentine heart fudge, 49 
Vanilla cream candy, 68, 85 
Victoria fudge, 38 

Wafers, almond, 83 
Walnut creams, 22 
honey candy, 63 
Watermelon nougat, 87 
Wedding cake slices, 31 
Wintergreen creams, 31 




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OCT 6 1813 



